Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.13 Kcal (444 kJ) | ||
| Calories from fat | 53.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.98g | 9% | |
|---|---|---|---|
| Cholesterol | 35.02mg | 12% | |
| Sodium | 334.4mg | 14% | |
| Potassium | 149.78mg | 3% | |
| Total Carbs | 4.13g | 1% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 130.67 Kcal (547 kJ) | ||
| Calories from fat | 66.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 9% | |
|---|---|---|---|
| Cholesterol | 43.12mg | 12% | |
| Sodium | 411.74mg | 14% | |
| Potassium | 184.42mg | 3% | |
| Total Carbs | 5.09g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.77g | 2% | |
| Protein | 10.92g | 18% | |
| Vitamin C | 3.6mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 19mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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