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iranchef Buttermilk Marinated Chicken


Buttermilk Marinated Chicken iranchef ngredients * 1.6kg chicken, halved lengthways * 1 / 4 cup sun-dried tomato pesto * Fresh basil leaves, to garnish * Buttermilk Marinade: * 11 / 2 cups buttermilk * 1 / 4 cup finely chopped fresh basil leaves * 2 cloves garlic, crushed * 1 tsp sweet paprika * Salt and pepper, to taste * Tomato Salad: * 4 Roma tomatoes, finely sliced * 1 small red onion, finely sliced * 1 / 2 cup pitted kalamata olives, halved lengthways * Salt and pepper, to taste * 2 tblsps bottled Italian dressing 1. For marinade, combine ingredients in a bowl. 2. Add chicken and turn to coat all over. Cover and refrigerate for several hours or overnight. 3. Drain chicken, discard marinade. Place chicken in a shallow ovenproof dish. Coat with pesto. 4. Cook chicken in a moderate oven (180C) for 1 hour, or until cooked through. 5. For salad, combine ingredients in a bowl. 6. Serve chicken with pan juices and tomato salad. Garnish with basil. Tip: Use kitchen scissors to cut chicken in half. Lamb cutlets can be substituted for chicken. Barbecue or grill cutlets until tender.