Chicken with Cornmeal Dumplings
teaspoon ground sage
teaspoon ground black pepper
ounces skinless, boneless chicken breast halves
tablespoons cooking oil
cups frozen mixed vegetables
14 1/2 ounce can reduced-sodium chicken broth
11 1/2 ounce package refrigerated corn bread twists*
cup shredded Mexican-style four-cheese blend
- Preheat oven to 450 degrees F. In a resealable bag combine flour, sage, salt, and pepper. Cut chicken into bite-size pieces. Add to bag; toss to coat.
- In a medium skillet stir and brown chicken in hot oil over medium-high heat for 2 minutes. Place vegetables in a colander; run cold water over vegetables to thaw. Add vegetables along with broth and milk to chicken. Bring to boiling; stir. Divide chicken mixture among four small baking dishes. Separate corn bread strips; place four strips over chicken mixture in each dish. Sprinkle with cheese. Bake for 9 to 10 minutes or until corn bread is lightly browned.
From the Test Kitchen
If cornbread twists are unavailable, prepare an 8-1/2 ounce package corn muffin mix according to package directions. Spoon batter in mounds on top of casseroles. Sprinkle with cheese and bake as directed.
Nutrition Facts(Chicken with Cornmeal Dumplings)
- Per serving:
- 612 kcal cal.,
- 25 g fat
- (7 g sat. fat,
- 5 g polyunsaturated fat,
- 2 g monounsatured fat),
- 64 mg chol.,
- 1259 mg sodium,
- 60 g carb.,
- 3 g fiber,
- 10 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet