- 2 garlic cloves, crushed
- 1 shallot, thinly sliced
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 2 cups buttermilk
- Salt and freshly ground pepper
- 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.
One Serving 291 cal, 11 gm fat, 4.7 gm saturated fat, 5 gm carb, 0 gm fiber.