Photo: Oxmoor House
Yield
4 servings (serving size: 1 chicken breast half)

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

How to Make It

Step 1

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.

Step 2

Prepare grill to medium-high heat.

Step 3

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.

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Ratings & Reviews

witxway's Review

ConniefromPA
January 06, 2013
N/A

shannoncombs's Review

shannoncombs
June 08, 2012
I used buttermilk ranch with a bit of lemon juice because i couldn't find the kind it called for and I added a bit of rosemary... turned out FABULOUS!!

npaigeharris's Review

npaigeharris
April 23, 2012
Thought the chicken was very moist and well-seasoned.

ConniefromPA's Review

witxway
June 20, 2010
Way too much lemon I did it exactly as written, all fresh herbs from my garden. We didn't like it.