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Chicken with Cornmeal Dumplings
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces skinless, boneless chicken breast halves
- 2 tablespoons cooking oil
- 2 cups frozen mixed vegetables
- 1 14 1/2ounce can reduced-sodium chicken broth
- 1/2 cup milk
- 1 11 1/2ounce package refrigerated corn bread twists*
- 1/2 cup shredded Mexican-style four-cheese blend
Directions
1. 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.
2. 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*Tip:
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 612,
- Fat, total (g) 25,
- chol. (mg) 64,
- sat. fat (g) 7,
- carb. (g) 60,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 5,
- fiber (g) 3,
- sugar (g) 10,
- pro. (g) 34,
- vit. A (IU) 3790,
- vit. C (mg) 8,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1259,
- Potassium (mg) 494,
- calcium (mg) 172,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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