6 (4-oz.) skinned, boned chicken breast halves
\n1\/3 C. balsamic vinegar
\n1 tsp. dried oregano
\n1\/2 tsp. salt
\n1\/2 tsp. pepper
\n3 garlic cloves, unpeeled
\n1\/4 C. low-fat buttermilk
\n2 T. minced fresh parsley
\n3 T. reduced-calorie mayonnaise
\n1 T. water
\n1-1\/2 tsp. minced fresh or 1\/2 tsp. dried thyme
\n1\/8 tsp. salt
\n1\/8 tsp. pepper
\nThyme sprigs (optional)<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nServing Size: 1 chicken breast + 1 1\/2 T. Sauce<\/p>\n
Calories: 156
\nFat 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n