Baked Chicken Breast With Cornbread-Collard Stuffing Recipe

Ingredients

• 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)

How to make Baked Chicken Breast With Cornbread-Collard Stuffing

1. In large frypan, place all but l tablespoon butter; melt over medium heat.
2. Add onion and sauté until transparent.
3. Add collard greens and cook until tender, about 3 minutes.
4. Remove from heat and place in large bowl.
5. Add cornbread, egg and sage; mix well and cool.
6. Gently pound chicken breasts until slightly flattened.
7. Place 1/8 of stuffing on center of each; roll and tuck ends under.
8. In large, greased baking pan, place chicken.
9. Brush with remaining tablespoon butter; sprinkle with salt and pepper.
10. Place in 375oF.
11. oven and bake about 20 minutes or until fork can be inserted in chicken with ease.
12. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice

Notes