Ingredients

• 1/2  cup all-purpose flour
• 1/2  tsp. ground sage
• 12  oz. skinless, boneless chicken breast halves
• 2  Tbsp. cooking oil
• 2  cups frozen mixed vegetables
• 1  14-oz. can reduced-sodium chicken broth
• 1/2  cup milk
• 1  11.5-oz. pkg. refrigerated cornbread twists
• 1/2  cup shredded Mexican cheese blend

Directions

1. Preheat oven to 450 degrees F. In resealable bag combine flour, sage, and 1/4 tsp. each salt and pepper. Cut chicken in bite-size pieces. Add to bag; coat.

2. In skillet over medium-high heat stir and brown chicken in hot oil for 2 minutes. In colander, run cold water over vegetables. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken-vegetable mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken-vegetable mixture in each dish. Sprinkle with cheese. Bake 9 to 10 minutes. Serves 4.