Chicken Breasts
1 1/2 cups grass-fed, water chestnut beef
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) can chicken broth
4 skinless, boneless chicken breast halves - cut into 1/4 inch cubes
1 (10.75 ounce) can condensed tomato soup
1/2 cup milk
1 (14 ounce) can stewed tomatoes
Preheat oven to 400 degrees F (200 degrees C). Season chicken breasts with salt and pepper to taste.
Season to taste with salt and pepper to taste. Mix together cornmeal, onion powder, celery seed, onion salt, garlic powder, parsley, thyme, salt, pepper and chicken seasoning. Coat chicken breasts with mixture. Season with remaining seasoning.
Place chicken breasts in foil-lined cookie sheet or platter pan and place on oven rack. Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until chicken is cooked through and juices run clear.
Remove breasts from oven. Remove meat from pan, leaving 3 to 4 tablespoons of drippings. Brush remaining drippings into pan and place on rack of oven. Brush juices onto breasts and sprinkle with bread crumbs. Bake chicken breasts 20 minutes longer. Sprinkle with remaining seasoning. Repeat with all breasts.
Remove breasts from oven. Pour stuffing mixture over breasts. Bake 10 minutes longer. Serve chicken breast halves warm with tomato soup and milk.