Chicken with Corn Bread Stuffing Recipe

Chicken with Corn Bread Stuffing Recipe
Chicken with Corn Bread Stuffing Recipe photo by Taste of Home
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Chicken with Corn Bread Stuffing Recipe

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Simple and convenient, I can easily bake this for us in our motor home's toaster oven. Even though it's quick, it tastes like a Thanksgiving dinner. We like it with sweet potatoes.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1-1/2 cups crushed corn bread stuffing, divided
  • 1 medium tart apple, chopped
  • 4 green onions, chopped
  • 2 teaspoons canola oil
  • 1/4 teaspoon celery seed

Directions

Flatten chicken to 1/2-in. thickness. Finely crush 1/4 cup corn bread stuffing; place in a shallow bowl. Coat chicken with crumbs; set aside.
In a small skillet, saute apple and onions in oil until tender. Stir in celery seed and remaining corn bread stuffing. In a greased 11x7in. baking dish, shape stuffing mixture into two oval mounds. Top each with a chicken breast.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Chicken with Corn Bread Stuffing in Reminisce December/January 2012, p52

Nutritional Facts

1 serving: 405 calories, 10g fat (1g saturated fat), 78mg cholesterol, 553mg sodium, 43g carbohydrate (9g sugars, 4g fiber), 33g protein.

  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1-1/2 cups crushed corn bread stuffing, divided
  • 1 medium tart apple, chopped
  • 4 green onions, chopped
  • 2 teaspoons canola oil
  • 1/4 teaspoon celery seed
  1. Flatten chicken to 1/2-in. thickness. Finely crush 1/4 cup corn bread stuffing; place in a shallow bowl. Coat chicken with crumbs; set aside.
  2. In a small skillet, saute apple and onions in oil until tender. Stir in celery seed and remaining corn bread stuffing. In a greased 11x7in. baking dish, shape stuffing mixture into two oval mounds. Top each with a chicken breast.
  3. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Yield: 2 servings.
Originally published as Chicken with Corn Bread Stuffing in Reminisce December/January 2012, p52

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