CORNBREAD STUFFED CHICKEN RECIPES

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STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING RECIPE ...



Stuffed Chicken Breasts with Cornbread Dressing Recipe ... image

This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!

Provided by carina

Categories     Meat and Poultry    Chicken    Breast

Yield 6 servings

Number Of Ingredients 14

6 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons butter
1 small onion, chopped
½ green bell pepper, seeded and chopped
2 chicken livers, trimmed and chopped
2 cloves garlic, minced
1 teaspoon dried sage
1 cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
4 cups cornbread crumbs
1 (10.75 ounce) can condensed cream of chicken soup
½ cup water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
  • Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
  • Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Nutrition Facts : Calories 370.1 calories, CarbohydrateContent 26.4 g, CholesterolContent 138.4 mg, FatContent 14.7 g, FiberContent 2.2 g, ProteinContent 31.6 g, SaturatedFatContent 5.7 g, SodiumContent 946.5 mg, SugarContent 4.1 g

CORNBREAD STUFFED CHICKEN BREASTS RECIPE - IAN KNAUER ...



Cornbread Stuffed Chicken Breasts Recipe - Ian Knauer ... image

Think of this as inside-out breaded chicken. Slideshow: More Chicken Breast Recipes 

Provided by Ian Knauer

Categories     Chicken

Total Time 50 minutes

Yield 4

Number Of Ingredients 7

1 1/4 cups crumbled cornbread 
1 large egg, lightly beaten
1 scallion, finely chopped
Kosher salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 (6-ounce) boneless, skinless chicken breasts

Steps:

  • In a bowl, stir together the cornbread, egg, scallion and a pinch each of salt and pepper.
  • Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Reserve 1/4 cup of the cornbread mixture, then divide the remaining cornbread mixture between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the reserved 1/4 cup cornbread mixture over the chicken.
  • Preheat the oven to 425°F.
  • Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.

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