Chicken Breast in Citrus Buttermilk. Grilled Chicken Breasts with Buttermilk Marinade. Place chicken breasts in a shallow dish or resealable plastic bag. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken.

As for the chicken itself, I used individually wrapped chicken breasts from Perdue Farms. Season with salt,pepper,paprika,garlic salt and seasoned salt. Boneless chicken breasts are marinated in buttermilk before being coated with seasoned stuffing mix and baked until crisp and brown. You can have Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Breast in Citrus Buttermilk

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

Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up.

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..

The chicken stays in the buttermilk brine overnight, so plan accordingly. Glaze the breasts generously with your favorite sauce and prepare yourself for one of the moistest, most tender chicken breasts you've ever Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. The secret to juicy Oven Baked Chicken Breast is to add a touch of brown sugar into the seasoning and to cook fast at a high temp. As simple as it sounds, if you wack a seasoned breast in the oven without thought, the chances are you'll be chewing your way through dry chicken, furiously squirting.