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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 188.7
  • Total Fat: 7.5 g
  • Cholesterol: 16.6 mg
  • Sodium: 310.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.3 g

View full nutritional breakdown of Woman's Day "Buttermilk chicken & cornflake bake" calories by ingredient
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Woman's Day "Buttermilk chicken & cornflake bake"

Submitted by: MAMASUDS
Woman's Day

Introduction

This appeared in the March 2012 issue and got a thumbs up at our house. This appeared in the March 2012 issue and got a thumbs up at our house.
Number of Servings: 8

Ingredients

    2 lbs boneless, skinless chicken breast, cut into bite-size pieces
    2 Tbsp coconut oil
    2 large carrots, peeled and cut into 1/4 in pieces
    4 large stalks of celery, diced
    1 medium onion, cut into rings
    1 tsp Cajun seasoning
    1/4 cup flour
    1/2 cup orange juice
    1 1/2 cup homemade chicken stock
    1 cup frozen peas
    1/2 cup parsley, chopped
    1/2 cup buttermilk
    2 1/2 cups cornflakes
    1/2 cup low-fat shredded mozz cheese
    1 Tbs olive oil

Tips

WD lists the calories as 258 per serving.


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Directions

1. Heat oven to 375F. Place the chicken in a large pot. Add water to cover; bring to a boil (about 10 min). Drain. Set aside.
2. Meanwhile, heat the coconut oil in a large skillet iver medium heat. Add the carrots, onion and celery and cook, covered, stirring occassionally, until tender, 8 to 10 minutes. Stir in the Cajun seasoning.
3. Sprinkle the flour over the vegetables; cook, stirring, for 1 minute. Gradually stir in teh orange juice, then the stock; bring to a boil. Add the chicken, peas, and half the parsley and stir to combine. Remove from heat and stir in teh buttermilk.
4. Transfer the mixture to a 2 1/2 quart baking dish and bake for 15 minutes. In a medium bowl, combine the cornflakes, cheese, parsley, and olive oil. Sprinkle over the chicken mixture and bake 5 minutes more. Let stand for 10 minutes before serving.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MAMASUDS.






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