Warm up with comfort food: Buttermilk baked chicken breast

With the temperatures dropping why not cuddle up inside with a hearty and delicious meal. Chef Ryan De Persio serves up the perfect plate. Here, he shares his recipes for buttermilk baked chicken breast with broccoli rabe and polenta.

print recipe
( rated)


  • Basil pesto

    • 1 cup oregano (fresh)
    • 1 cup parsley (fresh)
    • 1/2 cup pine nuts
    • 1 cup aged Parmigiano Reggiano
    • 1 cup extra virgin olive oil
  • Buttermilk baked chicken breast

    • 4-6oz Chicken Breast
    • 3 cup Buttermilk
    • salt and pepper to taste
  • Garlic roasted broccoli rabe

    • Quart of blanched broccoli rabe
    • 4 cloves roasted garlic cloves
    • 1/4 cup of low sodium chicken stock
    • 1tablespoon of unsalted butter
    • salt and pepper to taste
    • 2 tablespoon of olive oil
  • Creamy polenta

    • 1/2 quart of heavy Cream
    • 1/4 quart of milk
    • 1/2 cup of yellow polenta
    • salt and pepper
    • 1/2 cup shredded fontina


Baking Directions:

Basil pestoCombine all ingredients except olive oil in food processor for approx. 10-15 sec. Add olive oil, salt and pepper and blend for additional 30 seconds. store any unused portion in an air tight container and refrigerate up to one week.Buttermilk baked chicken breastPreheat oven to 375 degrees. Pour buttermilk on a sheet pan. Place chickens breasts skin side up on the buttermilk. Season with salt and pepper. Place in the oven for 10 min and take out. Brush pesto on chicken. Turn broiler on high and wait for it to heat up. Place chicken under broiler for 30 seconds but stay close so it doesn’t burn. Serve with polenta and broccoli rabe.Garlic roasted broccoli rabePlace a large saute pan on the stove on med to high heat. Add oil and butter. When the butter begins to foam add garlic and broc rabe. Wait ten seconds to toast the garlic and deglaze with the stock. Season with salt and pepper and cover for 3-4 min. Serve with chicken.Creamy polentaPlace heavy cream, milk, and salt and pepper in a sauce pot on low heat. In the meantime turn up the heat on the cream and keep an eye it. When your cream comes to a boil, lower heat and stir in polenta. Whisk for a good five minutes, fold in fontina and shut off heat and set aside.

Your video begins in