Food by Barbara Northwood

Buttermilk Marinated Chicken

Nov 14 04:36pm

Prep Time	Cook Time	Serves
10 mins	1 hour	4

Ingredients

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.