Crunchy buttermilk chicken


4 skinless, boneless chicken breasts
284ml buttermilk
100g Cooks’ Ingredients breadcrumbs
Zest of 1 lemon
Pinch dried chilli flakes
2 tbsp fresh oregano, chopped
2 tbsp finely grated parmigiano reggiano
Olive oil spray
2 courgettes, thickly sliced
2 tsp balsamic vinegar
200g cherry tomatoes, on the vine


1. Place the chicken breasts into a large shallow bowl. Pour over the buttermilk and leave to marinate for 2 hours or overnight if time allows.

2. Preheat the grill to medium high. In a large shallow bowl, mix together the breadcrumbs, lemon zest, chilli flakes, 1 tbsp oregano and the parmigiano reggiano. Remove the chicken from the buttermilk, shake off the excess and then coat in the crumbs.

3. Spray the chicken with a little olive oil and place on a baking tray. Grill for 15 minutes or until golden and cooked through, turning halfway through.

4. Meanwhile, preheat the oven to 220ºC, gas mark 7. Place the courgettes in a shallow ovenproof dish, drizzle with balsamic vinegar and scatter with the remaining oregano. Spray with a little olive oil, then bake for 10 minutes. Top with the cherry tomatoes and bake for another 8-10 minutes or until the courgettes are just tender and the tomatoes have softened.

5. Serve the chicken with the tomatoes and courgettes.

  • Preparation time: 20 minutes, plus marinating
  • Total time: 40 minutes, plus marinating 40 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1401.64kJ
Fat 9.1g
Saturated Fat 3.7g
Carbohydrate 23.1g
Sugars 5.9g
Salt 0.6g

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5 stars

Average user rating Based on 34 ratings

This recipe was first published in Mon Feb 11 13:50:00 GMT 2013.