Name: Buttermilk Chicken and Cornflake Bake
Prep time: 30 min
Cook time: 30 min
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Buttermilk Chicken and Cornflake Bake

1. 2 lb. boneless, skinless chicken breasts -

2. 2 tbsp. olive oil -

3. 2 large carrots -

4. 1 large onion -

5. Kosher salt -

6. 1 tsp. Cajun or blackening seasoning -

7. 1/4 c. all-purpose flour -

8. 1/2 c. orange juice -

9. 1 can low-sodium chicken broth -

10. 1 c. frozen peas -

11. 2 tbsp. roughly chopped fresh dill -

12. 1/2 c. fresh flat-leaf parsley -

13. 1/2 c. buttermilk -

14. 2 1/2 c. cornflakes -

How to cook deliciously - Buttermilk Chicken and Cornflake Bake

1. Stage

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

2. Stage

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

3. Stage

Sprinkle 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.

4. Stage

Transfer the mixture to a 2 1/2- to 3-qt 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.