Recipe: Delicious Chicken Breast in Citrus Buttermilk

Chicken Breast in Citrus Buttermilk. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe!

Place chicken breasts in a shallow dish or resealable plastic bag. This pan fried chicken marinates boneless chicken breasts in low fat buttermilk before adding a light breading and frying in just enough olive oil. Once the chicken has marinated in the buttermilk mixture, it's time to lightly coat it with a blend of flour and spices before pan frying. You can have Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Breast in Citrus Buttermilk

1. Prepare 6 piece of chicken breasts.
2. Prepare 1 1/2 cup of cooking oil (optional).
3. It's of For Marinating.
4. It's 6 piece of dalandan (citrus aurantium; orange fruit).
5. Prepare 10 piece of calamansi (calamondin orange).
6. It's of salt and pepper.
7. Prepare of For Citrus Buttermilk Spread.
8. It's 1/2 cup of Dairy Creme Buttermilk.
9. You need 5 piece of calamansi (calamondin orange).
10. It's 1 tbsp of kinchay (cilantro, chinese parsley, chinese celery).
11. It's of ground black pepper.

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. Test Kitchen tip: If you plan to brush on a sweet glaze such as barbecue sauce, wait until Chimichurri is a green sauce from South America that goes with grilled meats. My citrus version brightens up grilled chicken, which gets its juiciness.

Chicken Breast in Citrus Buttermilk instructions

1. Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast..
2. 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..
3. 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..
4. 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..
5. Enjoy the dish with either mushroom or asparagus soup, and rice..

Once the chicken has baked, remove the pieces to a serving platter. For best results, chicken can be marinated in. Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown. Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Buttermilk Marinated Turkey Breast cooks up tender and moist and is great for when you don't need to cook a whole turkey.