Woman's Day "Buttermilk chicken & cornflake bake"

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

WD lists the calories as 258 per serving.

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.