Barbecue Chicken with Corn Bread Topper
Makes 8 servings
|1-1/2||pounds boneless skinless chicken breasts and thighs|
|1||can (about 15 ounces) red beans, rinsed and drained|
|1||can (8 ounces) tomato sauce|
|1||cup chopped green bell pepper|
|1/2||cup barbecue sauce|
|1||package (6 ounces) corn bread mix plus ingredients to prepare mix|
- Cut chicken into 3/4-inch cubes. Heat nonstick skillet over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.
- Combine chicken, beans, tomato sauce, bell pepper and barbecue sauce in 8-inch microwavable ovenproof dish.
- Preheat oven to 375°F. Loosely cover chicken mixture with plastic wrap or waxed paper. Microwave on MEDIUM-HIGH (70%) 8 minutes or until heated through, stirring after 4 minutes.
- While chicken mixture is heating, prepare corn bread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted into center of corn bread layer comes out clean.
|Serving Size:||1/8 of total recipe|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||22 %|
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