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Chicken And Dressing Recipe
|Chicken breasts||3 Pound|
|Corn bread mix||4 Cup (64 tbs)|
|Rubbed sage||1 Teaspoon|
|Black pepper||To Taste|
|Chopped onion||1 Cup (16 tbs)|
|Chopped bell pepper||1 Cup (16 tbs)|
|Celery||2 Cup (32 tbs), cut in 2 inch pieces|
|Chicken broth/Stock||3 Cup (48 tbs)|
Calories 588 Calories from Fat 129
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 172.2 mg
Sodium 2026.3 mg84.4%
Total Carbohydrates 62 g20.8%
Dietary Fiber 4.3 g17.1%
Sugars 2.2 g
Protein 49 g98%
Vitamin A 10.4% Vitamin C 30.6%
Calcium 13.6% Iron 21.6%
*Based on a 2000 Calorie diet
Bring to boil over medium heat.
When tender, remove and set aside.
Save all stock for future use.
Mix corn bread mix according to directions on box.
Bake 1 day ahead as directed on box.
Crumble corn bread up in large mixing bowl.
Wet down good with chicken broth.
Add salt, sage, black pepper, onion and bell pepper.
Cut up celery.
Mix well.Pour into roaster.
Lay all chicken on top of dressing and push down until almost covered.
Place under 320° broiler and cook until chicken and dressing begins to brown.