Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.

Dana McCauley
Recipe by Cooking Light August 2005

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

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  • Prepare grill to medium-high heat.

  • Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Nutrition Facts

222 calories; calories from fat 15%; fat 3.8g; saturated fat 0.7g; mono fat 1.4g; poly fat 1.2g; protein 40g; carbohydrates 4.6g; fiber 0.3g; cholesterol 99mg; iron 1.5mg; sodium 540mg; calcium 44mg.
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