Ingredients
2 1/4 c. low-fat buttermilk
3 tbsp. honey
1 tsp. honey
6 clove garlic
Coarse salt and ground pepper
4 bone-in chicken breast halves
2 tbsp. reduced-fat sour cream
1 tbsp. cider vinegar
3 slice white sandwich bread
2 tsp. olive oil
3/4 tsp. herbes de Provence
1 bag baby spinach
1 medium red apple
1 c. seedless red grapes
Preparation
Step 1Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.Step 2Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.Step 3Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).Step 4Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.Step 5Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.
