Ingredients
2 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
2 large carrots
1 large onion
kosher salt
1 tsp. Cajun or blackening seasoning
1/4 c. all-purpose flour
1/2 c. orange juice
1 can low-sodium chicken broth
1 c. frozen peas
2 tbsp. roughly chopped fresh dill
1/2 c. fresh flat-leaf parsley
1/2 c. buttermilk
2 1/2 c. cornflakes
Preparation
Step 1Heat oven to 375°F. Place the chicken in a large pot. Add water to cover; bring to a boil (about 10 minutes). Drain; set aside.Step 2Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots, onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the Cajun seasoning.Step 3Sprinkle the flour over the vegetables; cook, stirring, for 1 minute. Gradually stir in the orange juice, then the broth; bring to a boil. Add the chicken, peas, dill and half the parsley and stir to combine. Remove from heat and stir in the buttermilk.Step 4Transfer the mixture to a 2 1/2- to 3-qt baking dish and bake for 15 minutes. In a medium bowl, combine the cornflakes and the remaining parsley. Sprinkle over the chicken mixture and bake 5 minutes more. Let stand for 10 minutes before serving.
