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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| ground sage: 1/2 tsp |
| chicken breasts: 12 oz |
| olive oil: 2 tsp |
| mixed vegetables: 2 cups |
| chicken broth: 14 oz |
| refrigerated cornbread twists: 1 11.5oz can |
| mexican cheese - queso asadero (shredded): 1/2 cup |
Chicken with cornmeal dumplings
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.
Tip:If cornbread twists are unavailable, prepare an 8.5-ounce package corn muffin mix according to package directions. Spoon batter in mounds on top of casseroles. Sprinkle with cheese and bake as directed