Mike Garten
Buttermilk does double obligation in this fan-favorite dish. First, it’s used to stick crushed cornflakes, which creates an irresistibly crisp coating on baked (not fried!) rooster. Then, we use some to make a creamy, flavor-packed dressing.
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Cal/Serv:
345
Yields:
4
servings
Whole Time:
0
hours
35
minutes
c.
cornflakes, barely crushed
c.
buttermilk, divided
5- to 6-oz. boneless, skinless rooster breasts
tbsp.
white wine vinegar
tbsp.
recent tarragon, chopped
c.
torn gem or inexperienced leaf lettuce
medium bulb fennel, cored and thinly sliced
small seedless cucumber, reduce into matchsticks
tbsp.
chopped recent chives
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- Warmth oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
- Utilizing 1/4 cup buttermilk, brush rooster breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat rooster in cornflakes, urgent gently to assist them adhere, and place on ready baking sheet. Bake till cooked by means of, 15 to twenty minutes. Slice if desired.
- In the meantime, in giant bowl, whisk collectively bitter cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon every salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with rooster and sprinkle with chives.
NUTRITIONAL INFORMATION (per serving): 345 energy, 7.5 g fats (3 g saturated), 37 g protein, 650 mg sodium, 33 g carb, 3 g fiber
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