Cornbread Stuffed Chicken Breasts

Think of this as inside-out breaded chicken.

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  • Servings: 4

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Ingredients

  • 1 1/4 cups crumbled cornbreadĀ 
  • 1 large egg, lightly beaten
  • 1 scallion, finely chopped
  • Kosher salt
  • freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) boneless, skinless chicken breasts

How to make this recipe

  1. In a bowl, stir together the cornbread, egg, scallion and a pinch each of salt and pepper.

  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Reserve 1/4 cup of the cornbread mixture, then divide the remaining cornbread mixture between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the reserved 1/4 cup cornbread mixture over the chicken.

  3. Preheat the oven to 425Ā°F.

  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.

Contributed By Photo ©Ian Knauer Published November 2014





1041361 recipes/cornbread-stuffed-chicken-breasts 2015-11-23T18:50:51+00:00 Ian Knauer american|weeknight-dinner|4|web-exclusive|spring|summer|healthy november-2014 recipes,cornbread-stuffed-chicken-breasts 1041361
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