Buttermilk And Herb Chicken On Arugula With Greek Yogurt Herb Sauce And Tiny Tomato Relish

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The Skinny
Uploaded by: Lisa McRee


The chicken had amazinggg flavor! I left mine in for nearly 24 hrs, and you could really taste the herbs and garlic. The sauce was delicious. I'm gonna put the extra on salmon for dinner tomorrow as Lisa recommends! Thanksss!!
e22d16568e33   •  22 May   •  Report
Had leftover Herb Sauce in the fridge this weekend..and with house full of company, used it on veggie omelets in the morning and grilled salmon platter at lunch! Skinny Triple Play!
Lisa McRee   •  21 May   •  Report
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8 large boneless skinless chicken breasts (about 5 to 6 pounds)

1 1/2 c buttermilk

2 T Dijon mustard

2 t dried oregano

1 t dried basil

1 t dried thyme

1 t Beau Monde Seasoning

1-2 t garlic salt

1 t crushed red pepper

2 c roughly chopped mixed fresh herbs (Basil, Dill, Parsley)

3/4 c non-fat Greek yogurt

1/2 c buttermilk

2 T Dijon mustard (or any brown grainy mustard)

1 t garlic

1/2 -1 t kosher salt (Start with 1/2 t, you can add more only if you need to.)

1/2 t crushed red pepper

1 lb grape or cherry tomatoes, any variety

1/4 c fresh chopped basil

1 t minced garlic

1 T good olive oil (Greek olive oil has a more pronounced flavor, use it if you have it.)

salt and pepper to taste

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