Skip to main content

Cornbread Stuffed Chicken

Last Saturday night, my husband and I went out for a date to our favorite brewery. The great thing about this place is that the food is just as outstanding as the tap. I decided to finally try the stuffed chicken breast and man was I hooked! I immediately told my husband that we would be recreating the recipe at home. So tonight was the night. I made my cornbread earlier in the week so that it would be ready to use and then it was complete in under an hour, sides and all. I also made a quick mushroom pan gravy for dipping (not pictured).

Preheat Oven Temperature: 375 degrees


Ingredients:
4 Large Boneless, Skinless Chicken Breasts
2 Cups Cornbread, crumbled
1/2 Small Yellow Onion, chopped (2 Tablespoons)
1 Small Garlic Clove, minced
3 Strips Bacon, cooked crisp and chopped
1 Cup Baby Spinach, finely chopped
4 Tablespoons Butter, melted
1/8 teaspoon Salt
1/8 teaspoon Black Pepper

1. In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.
2. Melt 4 Tablespoons of butter in the bacon drippings.
3. Add butter/bacon oil mixture to the cornbread mixture. Stir to combine.
4. Using a small knife, make a small incision in the chicken breast without going all the way through. In order to do this, turn the breast onto its' side with the fattest part facing up; gently slice through the breast from top to bottom without opening up the pocket too much. I also used my finger to slightly stretch the cavity.
5. Using your hand, place approximately 1/2 cup of stuffing into each breast.
6. Wrap the meat around the stuffing and secure with a toothpick.
7. Place the stuffed chicken on baking sheet lightly sprayed with non-stick spray. Cover with foil.
8. Bake at 375 degrees covered for 30 minutes.
9. Remove the foil and cook for 5-10 minutes until lightly browned.
10. Serve with mashed potatoes and mushroom gravy.


QuickMushroom Gravy:
Scrape the pan drippings from the baking sheet into a small skillet. Add 3 Tablespoons of butter and sauté on medium low with 1 Tablespoon chopped onion and 3 sliced baby portobello mushrooms. After 3 minutes, add 1/2 Tablespoon flour. Stir and allow to cook for 1 minute. Slowly add 1/4 cup whole milk while stirring in order to incorporate and prevent lumps. Slowly add 1/4 cup water and bring to a simmer. Add salt (1/8 teaspoon) and pepper (dash) to taste.






Note: Depending on the size of your chicken breasts, the cooking time may be less. Begin checking your chicken after 20  minutes.

Comments

  1. This sounds so awesome and I can't wait to try it! I had eaten at Cracker Barrel and had the stuffed chicken with a cornbread stuffing and it was so goood! So I've been looking for a simliar recipe for a long time. This is the closest I found. Thanks !!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!




Ingredients:
1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs, preferably who…