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Chicken with Cornbread Stuffing

Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 4 servings per recipe.

  • 1 tablespoon fresh parsley
  • 2 tablespoons + 1 1/2 teaspoons Mrs. Dash Original Blend, divided
  • 1 tablespoon Mrs. Dash Chicken Grilling Blend
  • 4 (4 ounce) pieces boneless, skinless chicken breast halves
  • 1 tablespoon unsalted butter
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 2 teaspoons ground sage
  • 2 cups (about 7 ounces) cornbread, coarsely crumbled
  • 2 cups unseasoned croutons
  • 1 cup fat-free low sodium chicken broth


  1. Chop parsley.
  2. Combine 1 tablespoon Mrs. Dash® Original Blend, Mrs. Dash® Chicken Grilling Blend™, parsley, mix lightly.
  3. Coat chicken breasts on both sides with seasoning blend mixture.
  4. Spray large non-stick skillet with non-stick cooking spray.
  5. Heat skillet over medium heat until hot.
  6. Add chicken breasts to skillet, cook 3 to 5 minutes on each side or until lightly brown.
  7. Remove chicken breasts from skillet, set aside.
  8. Preheat oven to 350 degrees.
  9. Melt butter in skillet over low heat.
  10. Add celery, onion, 1 tablespoon + 1 1/2 teaspoons Mrs. Dash® Original Blend, sage, mixing to blend.
  11. Cook over medium heat 5 to 7 minutes or until vegetables are tender.
  12. Remove from heat.
  13. Combine cornbread crumbs and croutons in mixing bowl.
  14. Add vegetable mixture and broth, mixing to blend.
  15. Spoon dressing mixture to large baking dish lightly sprayed with non-stick cooking spray.
  16. Arrange chicken breasts on top of dressing mixture.
  17. Cover, bake at 350 degrees 45 minutes.
  18. Remove cover, continue baking 5 to 10 minutes or until chicken breast registers internal temperature of 170 degrees.
  19. Garnish with celery leaves, if desired.

About This Recipe

Tasty chicken with a lower sodium corrn bread stuffing.

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