Four 6-ounce skinless, boneless chicken breast halves
2 tablespoons unsalted butter, softened
2 dates, pitted and finely chopped
3 tablespoons plus 1/2 teaspoon fresh lemon juice
1 tablespoon extra-virgin olive oil
In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.