Serves: 4
Ingredients
4 cups cornflakes, crushed
1/2 cup buttermilk
24 oz. boneless skinless chicken breasts
1/4 tsp cayenne pepper
salt and pepper
1/4 reduced fat sour cream
1 Tbsp. white wine vinegar
1/2 cup of blue cheese crumbled, plus more for serving
2 Tbsp chopped green onions
1 head of iceberg lettuce cut into 4 wedges
1 cup roma tomatoes, chopped
Directions
Heat oven to 400 F. Line a baking sheet with foil. Place cornflakes in a shallow bowl.
Using 1/4 cup buttermilk, brush all sides of chicken breasts, then season with cayenne, salt and pepper. Press chicken into cornflakes. Place chicken on baking sheet.
Bake until cooked through, 15-20 minutes.
Make the dressing in a medium bowl by combining sour cream, vinegar, and remaining 1/4 cup of buttermilk. Whisk until smooth. Stir in blue cheese and 1 Tbsp. green onions.
Divide lettuce and tomatoes among plates. Spoon dressing over the top, sprinkle with green onions and blue cheese. Serve with chicken.
Enjoy!
This recipe was a huge hit! Everyone loved it. It had so much flavor. I will be making this again.
Recipe adapted from Women's Day June 2013.
This recipe was a huge hit! Everyone loved it. It had so much flavor. I will be making this again.
Recipe adapted from Women's Day June 2013.
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