Buttermilk Chicken with Rosemary

A recipe from Martha Stewart’s recipe magazine inspired dinner tonight. The simple instructions called for soaking chicken breasts in buttermilk and rosemary. I added a little garlic, nutmeg, and an egg and let the chicken soak for three hours. Later, I added cornbread stuffing, coating both sides, and broiled them until cooked. Served with a side of spinach and diced bell peppers sauteed in sesame oil, this was a tasty meal. The chicken was incredibly moist and juicy, so props go to Martha for suggesting the buttermilk soak. Even with the dairy, this is still a low-fat, nutritious meal.

Ingredients for a dinner for two include:

• Two boneless, skinless chicken breasts
• One tablespoon rosemary
• One cup low-fat buttermilk
• One cup cornbread stuffing
• 1/2 tablespoon fresh chopped garlic
• 1/2 tablespoon nutmeg
• One egg
• One bunch fresh spinach, stems removed
• One yellow bell pepper
• One red bell pepper
• Sesame oil