Buttermilk Chicken & Cornflake Bake

Ingredients

  • 2 pound(s) boneless, skinless chicken breasts, cut into 1-in. pieces
  • 2 tablespoon(s) olive oil
  • 2 large carrots, cut into ¼-in. pieces
  • 1 large onion, chopped
  • Kosher salt
  • 1 teaspoon(s) Cajun or blackening seasoning
  • ¼ cup(s) all-purpose flour
  • + 7 more ingredients
    • ½ cup(s) orange juice
    • 1 can(s) (14.5 oz) low-sodium chicken broth
    • 1 cup(s) frozen peas
    • 2 tablespoon(s) roughly chopped fresh dill
    • ½ cup(s) fresh flat-leaf parsley, chopped
    • ½ cup(s) buttermilk
    • 2 ½ cup(s) cornflakes

1. 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. 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 ...

View full recipe at SpringPad

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