Active Time: 30 minutes Total Time: 1 hour Serves: 8
2 lb boneless, skinless chicken breasts, cut into 1-in. pieces
2 Tbsp olive oil
2 large carrots, cut into 1/4-in. pieces
1 large onion, chopped
1 tsp Cajun or blackening seasoning (no salt added)
1/4 cup all-purpose flour
1/2 cup orange juice
1 14.5-oz can low-sodium chicken broth
1 cup frozen peas
2 Tbsp roughly chopped fresh dill
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup buttermilk
2 1/2 cups cornflakes
Heat oven to 375°F. Place the chicken in a large pot. Add enough water to cover and bring to a boil (about 10 minutes). Drain and set aside.
Meanwhile, 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.
Sprinkle 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.
Transfer the mixture to a 2 1/2- to 3-quart 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.