Buttermilk Baked Chicken with Spinach Salad

Buttermilk Baked Chicken with Spinach Salad

Ingredients:
2 1/4 cup low-fat buttermilk
3 tablespoons plus 1 teaspoon honey
6 cloves garlic, minced
coarse salt and ground pepper
4 chicken breast halves
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
3 slices white sandwich bread, torn into large pieces
2 teaspoons olive oil
3/4 teaspoon herbes de Provence
5 ounces of baby spinach
1 medium red apple, halved, cored and thinly sliced
1 cup seedless red grapes, halved

Make marinade:  In a large bow, 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; add marinade and seal.  Refrigerate at least 2 hours or up to 1 day.

Make 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.

Preheat 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.
Line a rimmed baking sheet with foil.  Lift chicken from marinade, letting excess drip off.  Discard remaining marinade.  Place chicken on foil.  Sprinkle with bread crumbs, patting them on lightly.  Bake until crumbs are browned and chicken is cooked through 30-40 minutes.
Meanwhile, in a large bowl, combine spinach, apple and grapes.  Add dressing and toss.  Serve salad with chicken.