Monday, May 9, 2011

martha marinade

Delicious, moist, succulent chicken!
This is a gorgeous recipe all year round.  I love to serve it with pumpkin potato mash and a green salad.

Martha says:

  • 1 cup low-fat buttermilk
  • 1 tablespoon chopped fresh rosemary
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Vegetable oil, for grates
In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt and teaspoon pepper. 
Add chicken to marinade, turning to coat.  Marinate at room temperature for 30 minutes (or refrigerate up to over night)

Heat pan on a medium heat, add oil.

Lift chicken from marinade, shaking off excess; discard marinade.

Cook about 5-8 minutes per side.  
You can you an instant read thermometer if you want to be sure it's fully cooked

Remove from pan.
Tent loosley with aluminium foil; let rest 5 mins before serving