Okay, folks, let’s dive into this recipe I tried out – cornbread dressing stuffed chicken breast. It sounded fancy, but it was surprisingly straightforward.
Getting Started
First, I grabbed my ingredients. I already had some leftover cornbread, which was perfect. I also picked up some boneless, skinless chicken breasts, celery, onion, chicken broth, some poultry seasoning (because, why not?), and the usual suspects like butter, salt, and pepper.
Making the Dressing
The cornbread dressing was the star, so I started with that. I crumbled the cornbread into a big bowl. Then, I chopped up the celery and onion – not too fine, I like a little bit of texture. I melted some butter in a pan and sautéed the veggies until they were soft, maybe 5-7 minutes. I dumped those into the bowl with the cornbread, added the poultry seasoning, salt, pepper, and poured in enough chicken broth to make it moist, but not soggy. You know, like a good stuffing should be.
Prepping the Chicken
Next up, the chicken. I took each chicken breast and sliced a pocket into the side, being careful not to cut all the way through. Basically, I butterflied them, but not completely. It’s like making a little pouch for the dressing.
Stuffing and Baking
Now for the fun part! I spooned a generous amount of the cornbread dressing into each chicken breast pocket. I didn’t overstuff them, just enough so they were nice and plump. Then, I placed the stuffed chicken breasts in a baking dish that I’d greased with a little more butter (because butter makes everything better, right?).
I poured a little extra chicken broth around the chicken in the baking dish – this helps keep it moist while it bakes. I covered the dish with foil and popped it into a preheated oven at, oh, I think it was 375°F (190°C). I baked it for about 30 minutes covered, then removed the foil and baked for another 15-20 minutes, until the chicken was cooked through and the top was nicely browned.
The Finished Product
And there you have it! Cornbread dressing stuffed chicken breast. The chicken was juicy, the dressing was flavorful, and the whole thing was just… comforting. I served it with some green beans and mashed potatoes, because that’s just how I roll. It was a hit!
- Easy.
- Simple.
- Tasty.
The next time I cook it, I will try adding the cranberry, It must be better.
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