White Chicken Chili with Hush Puppy Dumplings

4 boneless, skinless chicken breast halves
3 cans (14-1/2 oz.) chicken broth, divided
1 whole dried Anaheim chili pepper, rehydrated
2 tablespoons olive oil
1 cup finely chopped onion, divided
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 can (19 oz.) cannellini beans
1/4 cup self-rising yellow cornmeal mix
1/2 cup flour
1/3 cup buttermilk
2 tablespoons chopped parsley
1/2 cup sour cream
6 tablespoons bottled salsa

Remove stem and seeds from Anaheim pepper. In shallow baking dish, place chicken, Anaheim pepper and 1 cup chicken broth.

Bake in 350 degree F. oven 30 minutes, turning once.

Cut chicken into bite-size pieces; chop Anaheim pepper.

In large saucepan, mix together chicken, Anaheim pepper and remaining chicken broth. Place over medium heat and bring to simmer.

In small frypan, place olive oil; add 3/4 cup of the chopped onion, garlic, green pepper, cumin and chili powder; saute about 3 minutes, or until tender.

Add onion mixture to chicken. Add lime juice and cannellini beans; simmer while preparing dumplings.

Dumplings:
In small bowl, mix together cornmeal mix and flour; stir in buttermilk, remaining 1/4 cup onion and parsley.

Bring chicken mixture to a boil and drop dumpling mix in rounded teaspoons into boiling liquid. Cover, reduce heat to simmer and cook 15 minutes without lifting lid.

Garnish each serving with a dollop of sour cream and 1 tablespoon salsa.

Makes 6 servings
Source: National Chicken Council; Gaynell Lawson, Maryville, TN