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Recipe: Baked Chicken Breast Cornbread Stuffing
Similar Categories: Baked, Chicken, Breast, Cornbread, Stuffing
Serving Size : 8
8 whole chicken breasts -- boned and skinned
1 stick butter -- divided
1 small sweet onion -- diced
3 cups collard greens -- washed and chopped
2 cups crumbled cornbread
1 egg -- beaten slightly
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
Sweet Onion Gravy -- recipe follows
cooked rice
SWEET ONION GRAVY
4 tablespoons butter
2 Vidalia onions or other sweet onions -- thinly sliced
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon brown food coloring
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cold water
2 tablespoons cornstarch
Gravy from fry pan
In large fry pan, place all but 1 tablespoon of the butter and melt over
medium heat. Add onion and sauté until transparent. Add collard greens and cook
until tender, about 3 minutes. Remove from heat and place onion and collards in
large bowl. Add cornbread, egg and sage. Mix well and cool. Between two sheets
of plastic wrap, place chicken breasts, smooth side down. Pound gently with
meat mallet or rolling pin until slightly flattened. Place 1/8 of stuffing on
center of each breast; roll and tuck ends under. On large, greased baking pan
with sides, place chicken. Melt remaining 1 tablespoon of butter and brush
lightly on chicken. Sprinkle with salt and pepper. (At this point, chicken may be
covered and placed in refrigerator for up to 24 hours). Place in 375F oven and
cook about 20 minutes or until meat is no longer pink when tested with a
knife. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy
and rice. Makes 8 servings.
To prepare Sweet Onion Gravy, in fry pan, place 4 tablespoons butter and melt
over medium heat. Add 2 thinly-sliced Vidalia or other sweet onions and sauté
until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2
teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to
boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some of gravy
from fry pan and stir to mix well. Carefully add cornstarch mixture to gravy,
stirring vigorously to prevent lumps. Bring to boil, stirring constantly,
until thickened.
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