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Chile-Buttermilk Baked Chicken

Chile-Buttermilk Baked Chicken

Southern Living DECEMBER 2010

  • Yield: Makes 4 servings
  • Total:47 Minutes

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

Preparation

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.

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Chile-Buttermilk Baked Chicken recipe

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