Air-fryer buttermilk chicken breasts

Name: Dump-and-bake pasta tray bake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: Woolworths rigatoni 250 g,jar tomato-and-basil pasta sauce 1 x 375 g,chicken stock 2cups,garlic cloves 4,Woolworths beef frikkadels 12 ,olive oil, for drizzling ,salt, to taste ,Woolworths Italian seasoning 1 T,grated Emmenthal and mature Cheddar cheese mix 200 g,Parmesan, for serving ,basil, for serving

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, overnight marinating

Cooking Time 20 minutes

Ingredients

1 cup buttermilk
1½ T Woolworths Italian seasoning
1½ T Woolworths chicken seasoning
4 free-range skinless chicken breasts
4 slices ciabatta
1 T olive oil

For the ezme, mix:

1 T tomato paste
1 t smoked paprika
2 tomatoes, chopped
1 shallot, chopped
20 g Italian parsley, chopped
3 T red wine vinegar
1 lemon, juiced
1 t dried chilli flakes

Method

1. Place the buttermilk, seasoning and chicken in a large Ziploc bag and chill for 30 minutes or overnight.

2. Remove the chicken from the bag and shake off any excess marinade. Place the chicken in the air-fryer basket, smooth side down, and cook for 6 minutes at 190°C. Turn and cook for a further 5 minutes. Rest for 7 minutes.

3. Rub the bread with olive oil and place in the air-fryer basket. Cook at 180°C for 5 minutes until golden.

4. To serve, top the ciabatta with the ezme and chicken.

Cook's note: The succulent chicken is also delicious sliced into a Thai curry sauce.

Find more air-fryer recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

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Dump-and-bake pasta tray bake