Chicken with Creamy Herb Sauce

Ingredients

• 0.3 cup balsamic vinegar 
• 2 tablespoons parsley fresh minced
• 3  garlic cloves unpeeled
• 0.3 cup buttermilk low-fat
• 3 tablespoons mayonnaise reduced-calorie
• 1 teaspoon oregano dried
• 0.1 teaspoon pepper 
• 0.5 teaspoon pepper 
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 24 ounce skinned 
• 1 tablespoon water 
• 1.5 teaspoons or dried fresh minced

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 37
2. Arrange chicken in a single layer in a 13 x 9-inch baking dish.
3. Pour vinegar over chicken, and sprinkle with oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
4. Place garlic cloves in dish.
5. Bake at 375 for 25 minutes, basting occasionally with pan drippings.
6. Remove garlic from dish, and peel.
7. Place garlic in a bowl, and mash into a paste.
8. Add buttermilk and next 6 ingredients (buttermilk through 1/8 teaspoon pepper); stir with a wire whisk until well-blended.
9. Cut each breast half diagonally across the grain into thin slices. Arrange 1 sliced breast half on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.
10. Garnish with thyme sprigs, if desired.