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Buttermilk chicken breasts on toasted ciabatta with tomato ezme, made with Wilson's Extra Virgin Olive Oil

Buttermilk Chicken Breasts with Ezme on Toasted Ciabatta

Overnight buttermilk-marinated chicken breasts,air-fried until golden, served on Wilson's EVOO-rubbed ciabatta with a chopped tomato and shallot ezme finished with Wilson's Lime Juice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-Inspred, South African
Ingredients Method Notes

Ingredients
  

  • 250 ml buttermilk
  • 1½ tbsp Italian seasoning
  • 1½ tbsp chicken spice
  • 4 free-range skinless chicken breasts
  • 4 slices ciabatta
  • 2 tbsp Wilson's Extra Virgin Olive Oil
  • For the ezme:
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 2 tomatoes chopped
  • 1 shallot finely chopped
  • 20 g Italian parsley chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp Wilson's Lime Juice
  • 1 tsp dried chilli flakes

Method
 

  1. 1 Combine the buttermilk, Italian seasoning and chicken spice in a large Ziploc bag. Add the chicken breasts, seal, and chill for at least 30 minutes, or overnight for best results.
  2. 2 Remove the chicken from the marinade and shake off the excess. Place smooth side down in the air-fryer basket and cook at 190°C for 6 minutes. Turn and cook for a further 5 minutes. Rest for 7 minutes before slicing.
  3. 3 While the chicken rests, mix all the ezme ingredients in a bowl, finishing with the Wilson's Lime Juice.
  4. 4 Rub the ciabatta slices with Wilson's Extra Virgin Olive Oil and place in the air-fryer basket. Cook at 180°C for 5 minutes until golden.
  5. 5 Top each slice of ciabatta with the ezme, then the sliced chicken breast. Serve immediately.

Notes

Leftover chicken slices well into a Thai-style curry sauce the next day. Swap the ciabatta for a green salad to keep things lighter.