Chicken With Cormeal Dumplings
  • 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
  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.