Stuffed Chicken Breasts with Cornbread Dressing Recipe
Description
This stuffed chicken breast with cornbread dressing recipe stuffs boneless breasts with Southern cornbread dressing with bell pepper and chicken livers.
Ingredients
•
6 skinless, boneless chicken breast halves
•
salt and pepper to taste
•
2 tablespoons butter
•
1 small onion, chopped
•
1/2 green bell pepper, seeded and chopped
•
2 chicken livers, trimmed and chopped
•
2 cloves garlic, minced
•
1 teaspoon dried sage
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1 cup chicken broth
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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4 cups cornbread crumbs
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1 (10 3/4 ounce) can condensed cream of chicken soup
•
1/2 cup water
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Lay 1 chicken breast flat on your work surface. Cut a pocket in the side of the breast within ½ inch of each edge using the tip of a sharp boning or paring knife. Repeat with remaining 5 chicken breasts. Season chicken with salt and black pepper; set aside.
3
Melt butter in a large saucepan over medium heat. Add onion, bell pepper, and chicken livers; cook and stir until onion is tender, about 5 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute. Pour in chicken broth; season with ½ teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then remove from heat, and gently stir in cornbread crumbs. Set aside until cool enough to handle.
4
Spoon some stuffing into each pocket; arrange stuffed breasts in a 9x13-inch baking dish. Nestle any leftover stuffing around breasts in the baking dish. Combine condensed soup and water in a bowl; pour over chicken. Cover the baking dish with aluminum foil or a lid.
5
Cook in the preheated oven for 45 minutes. Uncover the baking dish; continue cooking until chicken has browned on top and an instant-read thermometer inserted into centers of stuffed breasts reads 165 degrees F (74 degrees C), about 10 minutes more.