Chile-Buttermilk Baked Chicken

Ingredients

• 0.3 cup butter cut into 1/2-inch pieces
• 1.5 cups buttermilk divided
• 4.5 oz chiles green chopped canned
• 4  skinned and boned chicken breasts 
• 4 servings rice hot cooked
• 10.8 oz cream of mushroom soup reduced-fat canned
• 0.5 cup flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 4 oz monterrey jack cheese shredded
• 0.5 teaspoon salt 

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 42
2. Melt butter in a lightly greased 11- x 7-inch baking dish in oven 2 to 3 minutes.
3. Sprinkle chicken with salt and cumin. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken in baking dish.
4. Bake at 425 for 15 minutes. Stir together cream of mushroom soup, chiles, and remaining 1 cup buttermilk.
5. Pour over chicken, and bake 10 to 15 minutes or until chicken is done.
6. Sprinkle with cheese, and bake 5 minutes or until cheese is melted.
7. Serve chicken and sauce over hot cooked rice.
8. Sprinkle with cilantro.