Friday, September 12, 2014

Chili Buttermilk Baked Chicken

1/4 c Butter, cut into 1/2 inch pieces
2 lb boneless skinless Chicken Breast, halved crosswise
1/2 tsp Salt
1/2 tsp Ground Cumin
1 1/2 c Buttermilk, divided
1/2 c All-Purpose Flour
10 oz can Cream of Mushroom Soup
4 oz can Chopped Green Chiles
1 c Shredded Cheddar Cheese
1/4 c Chopped Fresh Cilantro


Preheat oven to 425 degrees.
Spray an 11x7 inch baking dish with cooking spray.
Place butter in dish and melt in oven for 3 min.
Pound chicken to an even thickness and sprinkle with salt and cumin.
Dip chicken in 1/2 c buttermilk and dredge in flour.
Arrange chicken in single layer in prepared dish.
Bake for 10 min.
Stir together soup, chiles and 1 c buttermilk.
Pour over chicken and bake for 10 min or until chicken is done.
Sprinkle with cheese and bake until melted; sprinkle with cilantro.

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