Buttermilk Chicken with Israeli Couscous Salad

BUTTERMILK CHICKEN

Ingredients:

1 1/2 cups non-fat buttermilk

2 Tbs. Dijon mustard

1/2 tsp. paprika

1/4 tsp. garlic powder

1/8 tsp. cayenne

4 boneless, skinless chicken breast halves

1/2 large onion, sliced and separated into rings

8 oz. sliced mushrooms

1 clove garlic, chopped

2 Tbs. heart healthy margarine

2 thin slices low-sodium swiss cheese

  If chicken breasts are particulaly large, place between two sheets of plastic wrap and pound with a rolling pin or meat mallet until they are about 1/2 inch thick.  Mix the buttermilk, Dijon mustard, paprika, garlic powder and cayenne together to make a marinade in a large ziploc bag placed in a bowl.  Place the chicken breasts in the marinade and refrigerate for at least several hours (up to a day ahead). 

  Preheat oven to 400 degrees.  Cover a shallow jelly roll pan or baking sheet with aluminum foil.  Place a low rack (like a cookie cooling rack) on top of the baking sheet and arrange the chicken breasts on the rack after removing from the marinade.  Arrange the onion rings on top of the chicken breasts and bake for about 25 minutes or until done.

  While the chicken breasts are baking, saute the mushrooms in margarine with chopped garlic and margarine until tender.

  When the chicken is done baking, top each piece of chicken with 1/2 slice of swiss cheese and return to oven until melted.  Remove from oven, arrange mushrooms on top of the chicken and serve.

ISRAELI COUSCOUS

Ingredients:

1 cup Israeli couscous (can be found in the grocer's specialty section with other kosher foods)

4 cups low-sodium chicken stock (or water with 2 packets of sodium free chicken boullion)

4 green onions, chopped

1/3 cup dried cranberries

1 can red beans, rinsed and drained
1 tsp. lime zest plus juice of 1 lime

1 Tbs. orange zest plus juice of 1/2 of orange

2 Tbs. olive oil

1 tsp. brown sugar

Prepare couscous in chicken stock according to package directions.  Rinse with cold water and drain well.  Place in a salad bowl with the green onions, cranberries, beans, lime zest and orange zest.  Whisk together juices from the lime and orange with the olive oil and brown sugar to make a dressing.  Add to couscous.  Cover and refrigerate for at least an hour before serving.