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Buttermilk and Herb Marinated Chicken Served on a Bed of Spinach

Ingredients

Marinade

  • 2 tsp minced fresh sage
  • 2 tsp minced fresh thyme
  • 2 tsp minced fresh rosemary
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup buttermilk
  • zest of 1 lemon
  • 2 boneless skinless chicken breasts butterflied

Spinach

  • 3 cups fresh baby spinach leaves cleaned
  • 1/2 small red onion sliced thinly
  • Salt
  • Lemon
  • Olive oil

Instructions

Marinade

  1. Mix together all ingredients in a medium container with a lid except for the chicken.
  2. Butterfly the chicken by placing your hand on top of the chicken keeping your fingers out of the way. With a sharp knife, keep the knife parallel to the plane of the cutting board. Make long even slices through the chicken until the breast is separated into two equal pieces.
  3. Add the chicken to the marinade and flip to cover the chicken completely with the marinade.
  4. Cover and place in the refrigerator for approximately 3 hours to marinade. You can turn the chicken over once or twice while marinating.

Cooking the Chicken

  1. Remove the chicken from the marinade and lightly wipe off excess marinade.
  2. Heat an ovenproof fry pan over medium heat.
  3. Place enough oil in the pan to barely cover the bottom surface of the pan.
  4. Cook the chicken for 5 minutes on each side or until fully cooked.

Plating the Chicken

  1. In a small bowl toss together spinach and red onion.
  2. Squeeze about 1/4 of a lemon and drizzle a small amount of olive oil over the spinach.
  3. Lightly sprinkle with a pinch of salt.
  4. Toss to combine.
  5. Split the spinach between two plates and top each pile with one piece of chicken.
  6. Garnish with lemon or minced herbs if desired.