Saturday, November 17, 2012

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

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.

1 comment:

  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 !!!