6 (4-oz.) skinned, boned chicken breast halves
1/3 C. balsamic vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
3 garlic cloves, unpeeled
1/4 C. low-fat buttermilk
2 T. minced fresh parsley
3 T. reduced-calorie mayonnaise
1 T. water
1-1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
Thyme sprigs (optional)

Preheat oven to 375 degrees. Arrange chicken in a single layer in a 13 x 9-inch baking dish. Pour vinegar over chicken, and sprinkle with oregano, 1/2 tsp. salt, and 1/2 tsp. pepper. Place garlic cloves in dish. Bake at 375 degrees 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 tsp. pepper); stir with a wire whisk until well-blended. 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 T. sauce over chicken. Garnish with thyme sprigs, if desired.

Yield: 6 servings
Serving Size: 1 chicken breast + 1 1/2 T. Sauce

Calories: 156
Fat 3.6g