Eat Well

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Buttermilk Baked Chicken

Buttermilk keeps baked chicken moist and gives it a slight tang, combined with lightly spiced potatoes and garlic sautéed spinach.

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Ingredients

Buttermilk Baked Chicken

  • 5 each 4oz chicken breast, boneless, skinless
  • 1/2 cup plain bread crumbs
  • 1/4 tsp. granulated garlic
  • 1/8 tsp. black pepper
  • 1/4 tsp. ground paprika
  • 1/3 cup buttermilk
  • 1 tbsp. olive oil

Herb Roasted Red Potatoes

  • 5 each red potatoes
  • 1/4 tsp. black pepper
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1 1/4 tsp. fresh rosemary, chopped

Wilted Baby Spinach

  • 1/4 tsp. olive oil
  • 1 lb. fresh spinach
  • 1 1/4 tbsp. garlic, diced
  • 1/2 cup red onions, sliced
  • 1 tbsp. balsamic vinegar

Instructions

Buttermilk Baked Chicken

  1. Preheat oven to 325F.
  2. Mix breadcrumbs with garlic, black pepper and paprika.
  3. Dip chicken in buttermilk.
  4. Lightly dust each piece of chicken with the breadcrumb mixture.
  5. In a skillet, heat the olive oil; lightly brown the chicken.
  6. Remove the chicken from the skillet; place on a baking pan.
  7. Bake to an internal temperature of 165F (approximately 15 minutes).

Herb Roasted Red Potatoes

  1. Wash and quarter red potatoes, place on a sheet pan sprayed with non-stick coating.
  2. Spritz the potatoes with olive oil; season with salt and pepper.
  3. Bake at 375F for 35-40 minutes or until potatoes have browned and are tender.
  4. Toss with rosemary.

Wilted Baby Spinach

  1. Heat skillet with olive oil.
  2. Add spinach, garlic and onion.
  3. Sauté briefly; add balsamic vinegar.
  4. Sauté for additional two minutes or until the spinach is wilted.

Plate Assembly

Serve each chicken breast with 1/2 cup (4 wedges) Herb Roasted Red Potatoes and ½ cup Wilted Baby Spinach. Garnish with fresh Rosemary.

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