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Pasta recipes with Chicken
Stuffed Chicken Breasts with Cornbread Dressing
INGREDIENTS
6
skinless, boneless chicken breast halves
salt and
pepper to taste
30 g butter
1 small onion, chopped
0.5 green pepper, seeded and chopped
2 chicken
livers, trimmed and chopped
2 cloves garlic,
minced
Pinch dried sage
240 ml chicken broth
Pinch
salt
Pinch ground black pepper
340 g cornbread crumbs
1 small of can condensed cream of chicken soup
120 ml water
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Cut a pocket into the side of each piece of
chicken, going to within 1/2 inch of each edge. Season chicken pieces with
salt and pepper; set aside.
Melt the butter
in a large saucepan over medium heat. Add the onion, pepper and
chicken livers; cook and stir until onion is tender, about 5 minutes. Add
the garlic and sage; cook and stir for about 1 minute more. Pour
in the chicken broth and season with salt and pepper. Bring to a boil,
then remove from the heat. Gently stir in the cornbread crumbs and set
aside until cool enough to handle.
Spoon some of
the stuffing into the pocket of each piece of chicken. Arrange them in a
9x13 inch baking dish. Spoon any leftover stuffing into the pan to
surround the chicken. Stir together the condensed chicken soup and water;
pour over the top off the chicken. Cover with a lid or aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the
aluminum foil and bake for an additional 10 minutes, or until the center
of the stuffed breasts has reached 160 degrees F (70 degrees C) and the
chicken has browned on top.
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