Post by Debbie on Jun 15, 2012 2:15:51 GMT -5
1/2 cup all-purpose flour
1/2 teaspoon ground sage
12 ounces skinless, boneless chicken breast halves
2 tablespoons 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
Preheat oven to 450 degrees F.
In resealable bag combine flour, sage, and 1/4 teaspoon each salt and pepper.
Cut chicken in bite-size pieces. Add to bag; coat.
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.
1/2 teaspoon ground sage
12 ounces skinless, boneless chicken breast halves
2 tablespoons 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
Preheat oven to 450 degrees F.
In resealable bag combine flour, sage, and 1/4 teaspoon each salt and pepper.
Cut chicken in bite-size pieces. Add to bag; coat.
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.