Another tasty and quick chicken dish. If the sauce becomes too thick, add additional water or canned chicken broth a few teaspoons at a time until desired thickness is achieved.
- 6 (4-ounce) skinned, boned chicken breast halves
- 1/3 cup balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, unpeeled
- 1/4 cup low-fat buttermilk
- 2 tablespoons minced fresh parsley
- 3 tablespoons reduced-calorie mayonnaise
- 1 tablespoon water
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Thyme sprigs (optional)
Preheat oven to 375°. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place garlic cloves in dish. Bake at 375° for 25 minutes, basting occasionally with pan drippings.
Remove garlic from dish, and peel. Place garlic in a bowl, and mash into a paste. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended. Heat in small sauce pan until warm, but do not let the mixture boil.
Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken. Garnish with thyme sprigs, if desired.