Buttermilk Chicken with Peach-Tomato Salsa Recipe

1. 1

   Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish.

2. 2

   While whisking, pour in the buttermilk and mix well.

3. 3

   Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours.

4. 4

   To make the chicken, heat a grill pan over medium heat and lightly brush it with olive oil.

5. 5

   Remove the chicken from the marinade, let any excess drip off, and place the breasts in the grill pan (you may have to do this in batches).

6. 6

   Cook until the chicken is golden brown and the juices run clear, about 10 minutes per side.

7. 7

   When the chicken is done, remove it from the heat, top with the salsa and toasted pecans, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.