Chicken With Creamy Herb Sauce

• 6 (4 ounce) boneless skinless chicken breast halves
• 1/3 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, unpeeled
• 1/4 cup low-fat buttermilk
• 2 tablespoons minced fresh parsley
• 3 tablespoons reduced-calorie mayonnaise
• 1 tablespoon water
• 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Preheat oven to 375u0b0.
2. Arrange chicken in a single layer in a 13x9-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 for 25 minutes, basting occasionally with pan drippings. Remove garlic from dish and peel.
6. Place garlic in a bowl and mash into a paste.
7. Add buttermilk and next 6 ingredients; stir with a wire whisk until well blended.
8. Cut each breast half diagonally across the grain into slices.
9. Arrange 1 slice breast meat on each of 6 plates; spoon 1 1/2 tablespoons sauce over chicken.

chicken breast halves, balsamic vinegar, oregano, salt, pepper, garlic, lowfat buttermilk, parsley, mayonnaise, water, thyme, salt, pepper

Taken from www.food.com/recipe/chicken-with-creamy-herb-sauce-10570 (may not work)