adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stuffed Chicken Breasts with Cornbread Dressing
Stuffed Chicken Breasts with Cornbread Dressing
0 Likes
Total Time:
Transform leftover cornbread and chicken livers into a flavorful Southern dish.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 0.5 green bell pepper, seeded and chopped
  • 2 chicken livers, trimmed and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 cup chicken broth
  • 0.5 teaspoon ground black pepper
  • 4 cups cornbread crumbs
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 0.5 cup water
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Create a pocket in each chicken piece, stopping 1/2 inch from the edge. Season generously with salt and pepper. Set aside.
  • In a large saucepan over medium heat, melt the butter. Sauté the onion, bell pepper, and chicken livers until the onion is tender, about 5 minutes. Add garlic and sage, cook until fragrant, about 1 minute. Pour in chicken broth, season with salt and pepper. Bring to a boil, then remove from heat. Mix in cornbread crumbs and let cool.
  • Fill each chicken pocket with delicious stuffing, place them in a 9x13 inch baking dish. Spread any leftover stuffing around the chicken. Combine condensed chicken soup with water and pour over the chicken. Cover with foil or a lid.
  • Bake in the preheated oven for 45 minutes, then uncover and bake for an extra 10 minutes until the chicken reaches 160°F in the center and turns golden brown on top.

Similar Recipes