Shelly's Recipe

BAKED CHICKEN AND DRESSING WITH CREAMY GRAVY

Category: Chicken

8 large boneless, skinless chicken breasts, trimmed

Stuffing
2 1/3 cups cornbread stuffing mix
1/4 tsp each poultry seasoning and celery salt
1/8 tsp ground sage
3/4 cup chicken stock
1 egg, beaten
1 tbsp butter
1/2 cup chopped onion
1/4 tsp minced garlic

Herbed baste
1/4 cup melted butter
1 tsp each dried basil, dried oregano and dried thyme
1/4 tsp salt
1/8 tsp ground black pepper

Creamy Gravy
1/4 cup reserved drippings from baked chicken
1/4 cup flour
2 1/2 to 3 cups warm milk or half-and-half
3/4 tsp salt
1/4 tsp pepper

Preheat oven to 375. Lightly spray shallow baking dish with cooking spray.

Butterfly chicken breast halves and press up the cut sides, and flatten the chicken with your hands.

In a resealable bag, place breast half and pound the meat with a meat mallet or rolling pin about 1/4 inch thickness. Be careful not to pound to thin. Repeat with remaining chicken breasts.

In a medium bowl, combine stuffing mix, seasonings, stock and egg. Set aside. Place 1 tbsp butter in a skillet and saute onion and garlic, until onion is transparent, stirring occasionally, about 5 minutes. Add cooked onion mixture to stuffing mix, stirring well.

Spoon about 1/4 cup stuffing mix on the narrow end of each of the butterflied and pounded chicken breast. Roll up in a jelly-roll fashion and secure with wooden picks or food wrap. Set aside.

In a small bowl, combine 1/4 cup melted butter and seasonings and brush over chicken. Bake, uncovered, for 30 minutes or until chicken is done. Reserve 1/4 cup drippings for gravy. Serve chicken with gravy.

Gravy: In a medium skillet, place drippings over medium heat. Add flour, stirring constantly for 2-3 minutes or until flour browns. Gradually add milk, and cook, stirring constantly with a wire whisk, until mixture thickens and is smooth. Stir in salt and pepper. Serve.