Chicken Breast in Citrus Buttermilk. Grilled Chicken Breasts with Buttermilk Marinade. Place chicken breasts in a shallow dish or resealable plastic bag. Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe!

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. 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. You can cook Chicken Breast in Citrus Buttermilk using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Breast in Citrus Buttermilk

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

Remove chicken breasts from marinade; set marinade aside. Place chicken breasts on grill, skin side up. Omaha Steaks Chicken Breasts meet a simple, tangy sauce in this recipe for Citrus Chicken Breasts. Simply season the chicken with Omaha Steaks All Natural Seasoning, and sautée with fresh orange and lime juice for a quick and flavorful dinner that is sure to become a dinnertime staple.

Chicken Breast in Citrus Buttermilk instructions

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..

Season with salt,pepper,paprika,garlic salt and seasoned salt. These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes. I loved the idea of this using orange juice paired with lime. I even added a bit of orange and lime zest to heighten the citrus flavor. 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.