Baked Chicken Breast with Cornbread-Collard Stuffing
This is Southern comfort food, baked chicken breasts with cornbread and collard greens stuffing, served with rice and sweet onion gravy.
8 whole boneless, skinless chicken breasts
l stick (1/2 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
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 cups cooked rice for accompaniment
Sweet Onion Gravy (recipe follows)
- In large fry-pan, 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 375°F (190°C) 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 fry-pan, place 4 tablespoons butter; melt over medium heat. Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper; bring to a boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some gravy from fry-pan and stir to mix well. Add cornstarch mixture to gravy, stirring to prevent lumps. Bring to a boil, stirring, until thickened.
Recipe provided courtesy of the National Chicken Council. Used with permission.