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Chicken >> Baked Chicken Breast With Cornbread-collard Stuffing
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Chicken >> Baked Chicken Breast With Cornbread-collard Stuffing


8 Whole Boneless, Skinless Chicken Breasts L Stick (½ Cup Or 4 Ounces) Butter, Divided Use L Small Sweet Onion, Diced 3 Cups Collard Greens, Washed, Chopped 2 Cups Crumbled Cornbread L Large Egg, Slightly Beaten L Teaspoon Ground Sage ½ Teaspoon Salt ¼ Teaspoon Ground Pepper 6 Cups Cooked Rice For Accompaniment Sweet Onion Gravy (recipe Follows)
In Large Frypan, Place All But L Tablespoon Butter; Melt Over Medium Heat.
Add Onion And Sauté Until Transparent.
Add Collard Greens And Cook Until Tender, About 3 Minutes.
Remove From Heat And Place In Large Bowl.
Add Cornbread, Egg And Sage; Mix Well And Cool.
Gently Pound Chicken Breasts Until Slightly Flattened.
Place 1/8 Of Stuffing On Center Of Each; Roll And Tuck Ends Under.
In Large, Greased Baking Pan, Place Chicken.
Brush With Remaining Tablespoon Butter; Sprinkle With Salt And Pepper.
Place In 375of.
Oven And Bake About 20 Minutes Or Until Fork Can Be Inserted In Chicken With Ease.
Slice Each Breast Into 5 Slices And Arrange On Plate With Sweet Onion Gravy And Rice

Makes 6 Servings. Sweet Onion Gravy: In Frypan, Place 4 Tablespoons Butter; Melt Over Medium Heat. Add 2 Thinly-sliced Sweet Onions And Sauté Until Transparent. Add 2 Cups Chicken Broth, ½ Cup Heavy Cream, ½ Teaspoon Brown Food Coloring, ½ Teaspoon Salt And ¼ Teaspoon Pepper; Bring To A Boil. In ¼ Cup Cold Water, Dissolve 2 Tablespoons Cornstarch; Add Some Gravy From Frypan And Stir To Mix Well. Add Cornstarch Mixture To Gravy, Stirring To Prevent Lumps. Bring To A Boil, Stirring, Until Thickened You can serve with your family and friends.
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