Categories: Chicken

Ingredients

• 1/4 c. butter, cut into 1/2 inch squares
• 4 skinned and boned chicken breasts
• 1/2 t. salt
• 1/2 t. ground cumin
• 1 1/2 c. buttermilk, divided
• 1/2 c. 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 c. chopped fresh cilantro

Directions

1. eheat oven to 425. Melt butter in a lightly greased 11×7 inch baking dish in oven 2-3 minutes. Sprinkle chicken with salt and cumin. Dip chicken in 1/2 c. buttermilk, and dredge in flour. Arrange chicken in baking dish.

2. Bake at 425 for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 c. buttermilk. Pour over chicken and bake 10-15 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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