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Buttermilk Chicken with Peach-Tomato Salsa Recipe

kept byanmasa
recipe byChow

Makes: 6 servings


2 tablespoons olive oil, plus more for brushing the pan
1 tablespoon lemon zest (from 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 cups well-shaken low-fat buttermilk
6 (6- to 8-ounce) boneless, skinless chicken breasts
Peach, Tomato, and Sweet Onion Salsa
3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish



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