Chile-Buttermilk Baked Chicken

By jeknudson

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

Details

Servings 4
Preparation time 47mins
Cooking time 47mins

Preparation

Step 1

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.