Grilled Herb-Coated Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Grilled Herb-Coated Chicken Breasts from Cooking Light 2005 slightly modified. Ingredients:
3/4 cup light buttermilk dressing |
4 (6 ounce) boneless skinless chicken breast halves |
1/2 teaspoon fresh ground black pepper |
2 tablespoons finely chopped fresh parsley |
1 teaspoon canola oil |
1 teaspoon honey |
cooking spray |
3/4 cup fat-free buttermilk |
1/3 cup low-fat mayonnaise |
1 tablespoon finely chopped onion |
1 teaspoon finely chopped fresh basil |
1 teaspoon finely chopped fresh thyme |
2 teaspoons fresh lemon juice |
2 teaspoons dijon mustard |
1/2 teaspoon fresh coarse ground black pepper |
1/4 teaspoon salt |
1 garlic clove, minced |
Directions:
1. For dressing:.
2. Combine all ingredients, stirring with a whisk until dressing is well blended.
3. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
4. Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
5. Prepare grill to medium-high heat.
6. Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.
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