Finger Lickin’ Good Chicken

Barbecue Chicken with Cornbread Topper

Makes 8 servings

• 1-1/2 pounds boneless skinless chicken breasts and thighs
  
• 1 can (15 ounces) red beans, drained and rinsed
  
• 1 can (8 ounces) tomato sauce
  
• 1 cup chopped green bell pepper
  
• 1/2 cup barbecue sauce
  
• 1 package (6.5 ounces) cornbread mix
  
• Ingredients to prepare cornbread mix

1. Cut chicken into 3/4-inch cubes. Heat nonstick skillet over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.
   
   
2. Combine chicken, beans, tomato sauce, bell pepper and barbecue sauce in 8-inch microwavable ovenproof dish.
   
   
3. Preheat oven to 375°F. Loosely cover chicken mixture with plastic wrap or waxed paper. Microwave at MEDIUM-HIGH (70% power) 8 minutes or until heated through, stirring after 4 minutes.
   
   
4. While chicken mixture is heating, prepare cornbread mix according to package directions. Spoon batter over chicken mixture. Bake 15 to 18 minutes or until toothpick inserted in center of cornbread layer comes out clean.

Nutritional Information: Nutrients per Serving:
Calories: 324;
Calories from Fat: 22 %;
Total Fat: 8 g;
Saturated Fat: 1 g;
Cholesterol: 51 mg;
Carbohydrate: 38 g;
Fiber: 6 g;
Protein: 26 g;
Sodium: 781 mg

Dietary exchanges:
Starch: 2;
Meat: 3