Name: Buttermilk Chicken and Cornflake Bake
Prep time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 2 lb. boneless, skinless chicken breasts; 2 tbsp. olive oil; 2 large carrots; 1 large onion; kosher salt; 1 tsp. Cajun or blackening seasoning; 1/4 c. all-purpose flour; 1/2 c. orange juice; 1 can low-sodium chicken broth; 1 c. frozen peas; 2 tbsp. roughly chopped fresh dill; 1/2 c. fresh flat-leaf parsley; 1/2 c. buttermilk; 2 1/2 c. cornflakes

Step 1Heat oven to 375 degrees F. Place the chicken in a large pot. Add water to cover; bring to a boil (about 10 minutes). Drain; set aside.

Step 2Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, onion and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the Cajun seasoning.

Step 3Sprinkle the flour over the vegetables; cook, stirring, for 1 minute. Gradually stir in the orange juice, then the broth; bring to a boil. Add the chicken, peas, dill, and half the parsley and stir to combine. Remove from heat and stir in the buttermilk.

Step 4Transfer the mixture to a 2 1/2- to 3-quart baking dish and bake for 15 minutes. In a medium bowl, combine the cornflakes and the remaining parsley. Sprinkle over the chicken mixture and bake 5 minutes more. Let stand for 10 minutes before serving.

Buttermilk Chicken and Cornflake Bake

Ingredients

Directions

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