Chicken And Dressing
|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)|
Place all chicken in cooking pot; cover with water 1/2 over.
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.