Buttermilk Unfried Chicken | Asparagus with Craisins and Pine Nuts

Prep time: 10 minutes Marinate time: 2 hours or all day Cook time: 35 minutes

per serving: 461 calories; 67 grams protein; 12 grams total fat; 1 gram fiber; 4 grams saturated fat; 18 grams carbohydrates; 203 mgs cholesterol; 508 mgs sodium; 11 WW points plus

Kid Friendly Morning Prep $12 Dinners

Buttermilk Unfried Chicken

Ingredients

4 bone-in chicken thighs skin removed

8 ounces buttermilk

1 dash hot sauce

coarse salt and freshly ground pepper, to taste

8 slices white bread

1/2 cup shredded Parmesan cheese

1 tablespoon zest of lemon

1 teaspoon dried thyme

cooking spray

4 chicken drumsticks skin removed

Instructions


[1]
In a large resealable plastic bag, combine buttermilk, hot sauce, salt and pepper. Add chicken pieces and turn to coat. Refrigerate 2 hours, or up to all day. Preheat oven to 400 degrees.
[2]
Place bread in a food processor and pulse to form coarse crumbs. Lightly coat a large baking sheet with cooking spray.
[3]
In a shallow dish, combine breadcrumbs, Parmesan, lemon zest and thyme. Working one piece at a time, remove chicken from buttermilk, shaking off any excess; roll in breadcrumb mixture, turning to coat evenly. Place chicken pieces on baking sheet.
[4]
Bake until chicken is golden brown and cooked through, about 35 minutes.

Asparagus with Craisins and Pine Nuts

Ingredients

1 pound asparagus

3 tablespoons olive oil

1/3 cup pine nuts

1/3 cup "Craisins"

1/8 teaspoon coarse salt

Instructions


[1]
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
[2]
Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.
[3]
Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.