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Buttermilk Chicken with Peach-Tomato Salsa

Aida Mollenkamp
  • 750 minutes
  • Serves 6

INGREDIENTS

6

(6- to 8-ounce) boneless, skinless chicken breasts, boneless skinless

1 tbsp

Lemon

1

Peach

1 tbsp

Lemon juice, freshly squeezed

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

2 tbsp

Olive oil

3

coarsely chopped pecans (about 3 ounces)

2 cups

Buttermilk, low-fat