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Chicken with Cornmeal Dumplings

Makes: 4 servings
Start to Finish 22 mins Oven 450°F
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 canreduced-sodium chicken broth
  • 1/2 cup milk
  • 1 11 1/2ounce packagerefrigerated 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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