Woman's Day "Buttermilk chicken & cornflake bake"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs boneless, skinless chicken breast, cut into bite-size pieces2 Tbsp coconut oil2 large carrots, peeled and cut into 1/4 in pieces4 large stalks of celery, diced1 medium onion, cut into rings1 tsp Cajun seasoning1/4 cup flour1/2 cup orange juice1 1/2 cup homemade chicken stock1 cup frozen peas1/2 cup parsley, chopped1/2 cup buttermilk2 1/2 cups cornflakes1/2 cup low-fat shredded mozz cheese1 Tbs olive oil
1. Heat oven to 375°F. 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.
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.
Nutritional Info 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
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