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Baked Chicken Breast with Cornbread-Collard Stuffing

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)

1. 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.
2. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each; roll and tuck ends under.
3. In large, greased baking pan, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper. Place in 375°F. oven and bake about 20 minutes or until fork can be inserted in chicken with ease.
4. 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, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. In 1/4 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.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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