Ingredients
6 (4-ounce) skinned, boned chicken breast halves $
1/3 cup balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, unpeeled
1/4 cup low-fat buttermilk
2 tablespoons minced fresh parsley
3 tablespoons reduced-calorie mayonnaise
1 tablespoon water
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Thyme sprigs (optional)
Preparation
Preheat oven to 375°. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375° for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended. Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired. Leslie Glover Pendleton, Cooking Light
