Buttermilk Chicken with Peach-Tomato Salsa

Buttermilk Chicken with Peach-Tomato Salsa
Photo by www.chow.com


  • ¾ cup coarsely chopped pecans (about 3 ounces), toasted, for garnish
  • "Peach, Tomato, and Sweet Onion Salsa":/recipes/11014
  • 6 (6- to 8-ounce) boneless, skinless chicken breasts
  • 2 cups well-shaken low-fat buttermilk
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • + 2 more ingredients
    • 1 tablespoon lemon zest (from 1 medium lemon)
    • 2 tablespoons olive oil, plus more for brushing the pan

Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish. While whisking, pour in the buttermilk and mix well. Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours. To make the chicken, h...

View full recipe at Chow


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