Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken breast in citrus buttermilk. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through.
Chicken Breast in Citrus Buttermilk is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chicken Breast in Citrus Buttermilk is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken breast in citrus buttermilk using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chicken Breast in Citrus Buttermilk:
- Make ready 6 piece chicken breasts
- Prepare 1 1/2 cup cooking oil (optional)
- Get For Marinating
- Make ready 6 piece dalandan (citrus aurantium; orange fruit)
- Prepare 10 piece calamansi (calamondin orange)
- Make ready salt and pepper
- Make ready For Citrus Buttermilk Spread
- Take 1/2 cup Dairy Creme Buttermilk
- Prepare 5 piece calamansi (calamondin orange)
- Prepare 1 tbsp kinchay (cilantro, chinese parsley, chinese celery)
- Get ground black pepper
This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil. As for the chicken itself, I used individually wrapped chicken breasts from Perdue Farms. These are typically very close in size and thickness. For the citrus-crusted chicken breasts, place the lime zest, black pepper, garlic, sea salt and thyme into a mortar and pound to a paste with a pestle.
Instructions to make Chicken Breast in Citrus Buttermilk:
- Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast.
- Prepare the citrus buttermilk spread. Finely mince the kinchay. Squeeze the calamansi into a small bowl, removing the seeds. Soften the Dairy Creme Buttermilk without melting it completely. Incorporate the calamansi juice, the kinchay and add pepper. Put the mixture into the refrigerator and bring it out right before cooking the marinated breasts.
- Fry the marinated chicken in cooking oil. A healthier option is to either grill it or broil it in order to lessen the oil content of the dish.
- Immediately after cooking the marinated breasts, use a spatula to slather the citrus buttermilk spread on them while they are hot. This would allow the butter to melt onto the surface.
- Enjoy the dish with either mushroom or asparagus soup, and rice.
Transfer the browned chicken breasts to a roasting tray, skin-side up, then brush each all over with the citrus paste. Roast the chicken breasts in the. Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe! Perfect for easy dinners, meal prep, or freezing for later. Remove chicken breasts from marinade; set marinade aside.
So that’s going to wrap this up with this special food chicken breast in citrus buttermilk recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
