11013 Buttermilk Chicken with Peach-Tomato Salsa 30 mins, plus marinating time 30 mins 6 servings Sun Aug 19 01:57:00 -0700 2007 Wed Aug 19 22:20:43 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11013 Thu, 20 Aug 2009 05:20:43 GMT Perfect for a cookout Perfect for a cookout. Some of our favorite Southern flavors combine in this easy yet impressive dish.

Game plan: We made this in a grill pan, but you could also cook it on an outdoor grill over medium heat (about 350°F) for 10 minutes per side.

Read more about grilling.

This recipe was also featured as part of our Cooking with Summer Ingredients story.

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  • Whisk together olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow nonreactive dish. While whisking, pour in buttermilk and mix well. Add chicken breasts and turn to coat in marinade; cover and refrigerate 12 to 24 hours.
  • To make the chicken, heat a grill pan over medium heat and lightly brush with olive oil. Remove chicken from marinade, let excess drip off, and place in the grill pan (you may have to do this in batches). Cook until chicken is golden brown and juices run clear, about 10 minutes on each side. Meanwhile, make the salsa.
  • Once the chicken is cooked, remove from heat, top with salsa and toasted pecans, and serve.

    • Beverage pairing: Edna Valley Chardonnay Paragon Vineyard, California. Even though purists tend to malign this wine, there’s a time and place for a fruity, generous California Chardonnay. Edna Valley makes a really nice one, with crisp, fine fruit and an underlying minerality. Its notes of peach and citrus will match with the salsa, while the body is just right for the chicken breast.

    ]]>     http://www.chow.com/assets/2007/08/buttermilk_chicken_290x210.jpg Aida Mollenkamp 50 Main 2 tablespoons olive oil

    ]]>     1 tablespoon lemon zest (from 1 medium lemon)**

    ]]>     43 1 tablespoon freshly squeezed lemon juice

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     301 2 teaspoons kosher salt

    ]]>     2 cups well-shaken low-fat buttermilk

    ]]>     127 6 (6- to 8-ounce) boneless, skinless chicken breasts

    ]]>     Olive oil, for brushing the pan

    ]]>     Peach, Tomato, and Sweet Onion Salsa**

    ]]>     3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish

    ]]>     384 easy 695 quick 388 healthy 8513 grilled 1026 hot weather 918 tangy 4708 buttermilk 776 fun 348 southern 261 nuts 368 fruit 70 chicken 1042 third date 769 crowd pleaser 2395 aida mollenkamp 1 chow 17504 date night 23680 affordable 38 budget 2166 kids 9636 adults 644 summer 747 grilling 765 outdoors 7596 summer ingredients