Chile-Buttermilk Baked Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/4 cup butter, cut into 1/2-inch pieces |
4 skinned and boned chicken breasts |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1 1/2 cups buttermilk, divided |
1/2 cup all-purpose flour |
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup |
1 (4.5-oz.) can chopped green chiles |
1 cup (4 oz.) shredded monterey jack cheese |
hot cooked rice |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 425°. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes.
2. Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in baking dish.
3. Bake at 425° for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 cup buttermilk. Pour over chicken, and bake 10 to 15 minutes or until chicken is done. Sprinkle with cheese, and bake 5 minutes or until cheese is melted. Serve chicken and sauce over hot cooked rice. Sprinkle with cilantro.
|
|