← All recipes

Baked 23

Baked 23 is built on Low Fat Buttermilk, Plus Honey, Garlic Minced, Reduced Fat Sour Cream, and Cider Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/4 cup
• 3 tbsp
• 6 clove
• 2 tbsp
• 1 tbsp
• 3 slice
• 2 tsp

Method (preview)

1. 1

   Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover).

2. 2

   Refrigerate at least 2 hours or up to 1 day.

3. 3

   Shake vigorously to combine.

4. 4

   Refrigerate.

5. 5

   Preheat oven to 425 degrees.

6. 6

   In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).

7. 7

   Line a rimmed baking sheet with foil.

8. 8

   Lift chicken from marinade, letting excess drip off (discard remaining marinade).

9. 9

   Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly.

10. 10

    Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.

11. 11

    Meanwhile, in a large bowl, combine spinach, apple, and grapes.

12. 12

    Add dressing and toss.

13. 13

    Serve salad with chicken.