Buttermilk Chicken Breast with Fennel Salad Recipe

Buttermilk marinating chicken breasts that are juicy, quick, and tasty. They are served with a fresh fennel and cannellini bean salad. Low-carb and gluten-free recipe.

– 4 boneless skinless chicken breast – ▢¼ cup (60 ml) buttermilk – ▢¼ cup (60 ml) fresh lemon juice, divided – ▢¼ cup (60 ml) olive oil, divided – ▢1 teaspoon whole fennel seed – ▢1 small garlic clove, finely chopped – ▢1 lightly packed cup fresh basil leave – ▢Kosher salt – ▢1 teaspoon freshly grated lemon zest – ▢½ teaspoon crushed red pepper Fennel Salad – ▢1 15-ounce can cannellini beans, drained – ▢1 fennel bulb, preferably with fronds attached – ▢¼ cup Italian parsley leave – ▢½ teaspoon freshly ground black pepper – ▢2 cups (40 g) baby arugula – ▢1 chunk Parmigiano-Reggiano or Parmesan cheese

INGREDIENTS

Butterfly chicken: Each chicken breast should face you lengthwise. Cut 3/4 through the center of the thicker, long side and open flat. 

INSTRUCTIONS

STEP 1

Pound evenly between two plastic wrap sheets. Place chicken in a large shallow baking dish.

STEP 2

Blend or microprocess buttermilk, 2 tablespoons lemon juice, 2 tablespoons olive oil, fennel seeds, garlic, basil, and 1 teaspoon salt. Turn chicken to coat. Cover and marinate 15-30 minutes.

STEP 3

Spray or lightly oil a heavy grill pan and heat over medium-high heat until very hot (a few drops of water should sizzle and rapidly evaporate). 

STEP 4

Cook chicken for 3 minutes per side until no longer pink. This may require batches depending on grill size.

STEP 5

To prepare fennel salad: Mix remaining lemon juice, olive oil, zest, chile, and salt to taste in medium bowl. Gently stir in cannellini beans, fennel, and parsley.

STEP 6

Serving: Cut chicken 1/2-inch thick. Spoon fennel salad over chicken and arugula on a serving platter. Shave cheese curls on the plate with a vegetable peeler or tiny knife.

STEP 7

Summer Vegetable Soup Recipe 

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