Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken breast in citrus buttermilk. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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.
Chicken Breast in Citrus Buttermilk is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Chicken Breast in Citrus Buttermilk is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have chicken breast in citrus buttermilk using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Breast in Citrus Buttermilk:
- Get 6 piece chicken breasts
- Take 1 1/2 cup cooking oil (optional)
- Get For Marinating
- Get 6 piece dalandan (citrus aurantium; orange fruit)
- Make ready 10 piece calamansi (calamondin orange)
- Take salt and pepper
- Get For Citrus Buttermilk Spread
- Get 1/2 cup Dairy Creme Buttermilk
- Prepare 5 piece calamansi (calamondin orange)
- Prepare 1 tbsp kinchay (cilantro, chinese parsley, chinese celery)
- Make ready ground black pepper
Squeeze the calamansi into a small bowl, removing the seeds. Chicken Breast in Citrus Buttermilk directions. Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds.
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.
Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast. Squeeze the calamansi into a small bowl, removing the seeds. Add chicken and marinate for a couple of hours or overnight.
So that is going to wrap it up for this special food chicken breast in citrus buttermilk recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
