Buttermilk Chicken with Peach-Tomato Salsa

Buttermilk Chicken with Peach-Tomato Salsa
【Buttermilk Chicken with Peach-Tomato Salsa】

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INGREDIENTS（原料）
①2 tablespoons olive oil, plus more for brushing the pan
2汤匙橄榄油，多准备一些刷在平底锅内
②1 tablespoon lemon zest (from 1 medium lemon)
1汤匙柠檬皮
③1 tablespoon freshly squeezed lemon juice
1汤匙鲜榨柠檬汁
④1 teaspoon freshly ground black pepper
1茶匙新鲜磨碎的黑胡椒
⑤2 teaspoons kosher salt
2茶匙盐
⑥2 cups well-shaken low-fat buttermilk
2杯低脂酪乳
⑦6 (6- to 8-ounce) boneless, skinless chicken breasts
6盎司（约170g）脱骨去皮鸡胸肉
⑧Peach, Tomato, and Sweet Onion Salsa
昨天小站有教的沙司
⑨3/4 cup coarsely chopped pecans (about 3 ounces), toasted, for garnish
3/4杯烤熟的山核桃碎（约85g）作装饰用

INSTRUCTIONS （做法）
①Whisk together the measured olive oil, lemon zest, lemon juice, pepper, and salt in a large, shallow, nonreactive dish. While whisking, pour in the buttermilk and mix well. Add the chicken breasts and turn to coat in the marinade; cover and refrigerate for 12 to 24 hours. 将事先准备好的橄榄油，柠檬皮，柠檬汁，胡椒和盐放在大的浅口盘里搅拌，同时倒入酪乳充分搅拌均匀，然后加入鸡胸肉腌制，盖上保鲜膜冷藏12-24小时。
②To make the chicken, heat a grill pan over medium heat and lightly brush it with olive oil. Remove the chicken from the marinade, let any excess drip off, and place the breasts in the grill pan . Cook until the chicken is golden brown and the juices run clear, about 10 minutes per side. 鸡肉的制作，将大平底锅内刷上橄榄油，并保持中温，把腌好的鸡肉取出，去除表面多余的材料放入锅中煎至金黄，果汁完全煎干，翻面，每面10min左右。
③When the chicken is done, remove it from the heat, top with the salsa and toasted pecans, and serve. 鸡肉煎好盛盘，浇上昨天我们做过的番茄鲜桃沙司，撒上山核桃屑即可。

Buttermilk Chicken with Peach-Tomato Salsa

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