Buttermilk Baked Chicken Breast Pesto Crust, With Pesto Damper

Buttermilk Baked Chicken Breast  Pesto Crust, With Pesto Damper

By: Ryan DePersio

Ingredients

• 2 chicken breasts, 
• 1 cup buttermilk
• Salt
• Pepper
•  baby spinach
• 1 sliced brown onion
•  white button mushrooms, sliced
• Pesto

Preparation

• 1. For the chicken, preheat oven to 200c. Pour buttermilk into a small baking dish. Season both sides of the breast with salt and pepper and place skin side up in baking dish. Bake in oven for ten minutes..
• 2. Saute onion, mushroom and  add spinach and deglaze with 1 teaspoon of chopped garlic and 1/4 cup of white wine. Cook for 3 minutes. 
• 3. Spread a thin layer of pesto atop the chicken. Place back in the oven for 20 more minutes.

Pesto Damper

2.5 cups self raising 

1/2 teaspoon bicarbonate of soda

125gms butter

1.5 cuts grated cheddar

1 cup buttermilk

2tbsp pesto

 Mix together working as little as possible divide into 6 and oven bake  180c for about 30 mins