For the buttermilk chicken brine
- 4 Simply Better Irish Corn Fed Chicken
- 350ml buttermilk
- 2 slices of orange, cut in quarters
- 2 garlic cloves, crushed
- 2-3 sprigs of rosemary or thyme
To crumb the chicken
- 1 pack Simply Better Rustic Ciabatta Breadcrumbs
- 2 tbsp Simply Better Organic Mild Curry
- 1 tbsp Simply Better Organic Turmeric
- 1 Simply Better Free Range Corn Fed Large Egg
- 2 tbsp Simply Better Cold Pressed Irish
- 2 tbsp sesame seeds
- 50g plain flour
- 1 tbsp milk
- Sea salt
- 25g butter
For the tomatoes
- 3 tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
- 1 tbsp Simply Better Balsamic Vinegar of Modena
- 8-10 cherry vine tomatoes, cut into quarters
- 1 tbsp fresh basil, chopped
- Zest of half a lemon
- Pinch of sea salt
For the pesto mayonnaise
- 1 tbsp Simply Better Italian Made Pesto Alla Genovese with PDO Genovese Basil
- 100g mayonnaise
- 4 Simply Better Handmade Waterford Blaa
- 1 head of baby gem lettuce, leaves removed
1. Place the chicken fillets in a shallow dish. Pour in the buttermilk and put in slices of orange, garlic and herbs. Cover in clingfilm and place in the fridge for 2-3 hours or overnight if possible.
2. Preheat the oven to 170C (350F/Gas Mark 4).
3. Place the breadcrumbs in a shallow dish, stir in the mild curry spice seasoning, turmeric and sesame seeds. Place the flour on a plate with a pinch of salt and mix, then beat the egg and milk together in another shallow dish.
4. Remove the chicken from the brine and pat dry with kitchen paper, removing excess buttermilk. Toss the chicken in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the breadcrumbs and place on a plate.
5. Heat a non-stick frying pan with rapeseed oil and butter over a medium heat. Add the breaded chicken fillets to the pan and cook for 3-4 minutes over a low-medium heat. Flip over once golden brown and cook for a further 3-4 minutes. Transfer to an oven proof dish lined with parchment paper and cook for approximately 18-20 minutes until the chicken breast is cooked through.
6. Place the sliced tomatoes in a bowl. Add in the olive oil, balsamic vinegar, basil, lemon zest and salt. Stir to combine.
7. Mix the mayonnaise and basil pesto in a bowl and set aside until required.
Cut the blaa buns in half and toast on a warm griddle pan or under the grill.
Cut the baby gem lettuce leaves in half lengthways.
To assemble, place the base of the bun on the plate.
Add a spoon of the prepared basil mayonnaise followed by the sliced tomatoes and lettuce leaves.
Gently place the cooked chicken breast on top. Add another small amount of basil mayonnaise and finish with the blaa bun top.
Recipe courtesy of Neven Maguire for Dunnes Stores Simply Better