Chile Buttermilk Baked Chicken
Rice and Sautéed Broccoli
Ingredients
- 2 Tbsp butter, cut into ½-inch pieces
- ¾ lb boneless skinless chicken breast, halved crosswise
- ½ tsp salt
- ½ tsp ground cumin
- ¾ cup buttermilk, divided
- ¼ cup all-purpose flour
- 1 (10-oz) can cream of mushroom soup
- 1 (4.5-oz) can chopped green chiles
- ½ cup shredded cheddar cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 425°F.
- Place butter in a greased 9-inch baking dish; melt in oven for 3 minutes.
- Pound chicken to an even thickness and sprinkle with salt and cumin.
- Dip chicken in ¼ cup buttermilk, and dredge in flour.
- Arrange chicken in a single layer in prepared dish.
- Bake 10 minutes.
- Stir together soup, chiles and ½ cup buttermilk; pour over chicken and bake 10 minutes or until chicken is done.
- Sprinkle with cheese, and bake until melted; sprinkle with cilantro. Serve over rice.
Side Dish Ingredients
- ½ cup long grain rice
- ½ bunch broccoli, cut into florets
- 1 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Sauté broccoli in butter until tender and season with salt and pepper.
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