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Category: Chicken
Prep Time: Cook Time: Total Time:
2 cups coarsely crumbled corn bread
1/4 cup sliced almonds, toasted*
1/4 cup dried cranberries or currants
2 tablespoons sliced green onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon fresh-ground pepper
2 tablespoons butter, melted
1 14-1/2-ounce can chicken broth
4 large skinless, boneless chicken breast halves (about 1 pound total)
1/8 teaspoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
For stuffing: In a large bowl, combine corn bread, almonds, cranberries, green onion, sage, salt, and pepper. Drizzle with 1 tablespoon of the melted butter and 1/2 cup of the chicken broth to moisten, tossing lightly.
Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from center of the chicken to the edges, pound the meat to 1/4-inch thickness. Remove plastic wrap.
Place about 1/2 cup of the stuffing on each piece of the chicken. Fold the chicken to completely enclose the filling. Place chicken bundles in an 8x8x2-inch baking dish (2-quart square).
In a small bowl, combine remaining 1 tablespoon melted butter and the paprika. Brush each of the chicken bundles with mixture. Bake the chicken, uncovered, in a 350 degree F oven 30 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted into stuffing registers 165 degree F.
For sauce: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in the flour, thyme, and rosemary. Add the remaining broth all at once to the flour mixture in the saucepan. Cook and stir the sauce over medium heat until it's thickened and bubbly. Cook and stir the sauce for 1 minute. Season to taste.
To serve, transfer chicken bundles to a warm serving platter. Spoon some of the sauce over chicken. Pass remaining sauce.
Makes 4 servings.
*Note: To toast the almonds, spread them in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the almonds don't burn.
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STUFFED CHICKEN WITH CRANBERRY NUT STUFFING
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Category: Chicken
Prep Time: Cook Time: Total Time:
2 cups coarsely crumbled corn bread
1/4 cup sliced almonds, toasted*
1/4 cup dried cranberries or currants
2 tablespoons sliced green onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon fresh-ground pepper
2 tablespoons butter, melted
1 14-1/2-ounce can chicken broth
4 large skinless, boneless chicken breast halves (about 1 pound total)
1/8 teaspoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
For stuffing: In a large bowl, combine corn bread, almonds, cranberries, green onion, sage, salt, and pepper. Drizzle with 1 tablespoon of the melted butter and 1/2 cup of the chicken broth to moisten, tossing lightly.
Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from center of the chicken to the edges, pound the meat to 1/4-inch thickness. Remove plastic wrap.
Place about 1/2 cup of the stuffing on each piece of the chicken. Fold the chicken to completely enclose the filling. Place chicken bundles in an 8x8x2-inch baking dish (2-quart square).
In a small bowl, combine remaining 1 tablespoon melted butter and the paprika. Brush each of the chicken bundles with mixture. Bake the chicken, uncovered, in a 350 degree F oven 30 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted into stuffing registers 165 degree F.
For sauce: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in the flour, thyme, and rosemary. Add the remaining broth all at once to the flour mixture in the saucepan. Cook and stir the sauce over medium heat until it's thickened and bubbly. Cook and stir the sauce for 1 minute. Season to taste.
To serve, transfer chicken bundles to a warm serving platter. Spoon some of the sauce over chicken. Pass remaining sauce.
Makes 4 servings.
*Note: To toast the almonds, spread them in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the almonds don't burn.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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