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)
- 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 375°F. 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, 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.
