BUTTERMILK MARINATED CHICKEN BREASTS

BUTTERMILK MARINATED CHICKEN BREASTS image

Yield 4 servings

Number Of Ingredients 10

2 teaspoons salt
1/4 cup Essence or Creole seasoning, plus 2 tablespoons
1/3 cup honey
2 lemons, zest and juice separated
1 quart buttermilk
4 bone -in chicken breasts
1 cup wheat germ
1 cup flax meal
1/2 teaspoon black pepper
Olive Oil cooking spray

Steps:

Combine salt, 1/4 cup of the Essence, the honey, lemon zest and juice in a non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours. Preheat oven to 400 degrees. Combine wheat germ, flax meal, remaining 2 tablespoons Essence and black pepper in a large casserole dish. Turn each chicken breast over in the breading mixture so that it is thoroughly coated. Repeat with remaining chicken breasts. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 20 minutes. On foil-lined, large sheet pan, arrange chicken pieces so that there is some space between them. Spray the chicken with an even coating of the olive oil, and place into the oven for 35 minutes or until the internal temperature reaches 170 degrees. Serve immediately.