Here's how to make stuffed chicken breast with cornbread dressing:
Ingredients:
- Chicken breasts, boneless and skinless
- Cornbread dressing, prepared
- Butter
- Onion, chopped
- Celery, chopped
- Chicken broth
- Salt and pepper to taste
Instructions:
Prepare the Chicken: Butterfly the chicken breasts by slicing horizontally through the center, being careful not to cut all the way through. Open them up like a book.
Brining (Optional): For extra moisture and flavor, consider a dry brine. Rub the chicken breasts with salt and let them sit in the refrigerator for at least 30 minutes or up to a few hours.
Sauté Vegetables: Melt butter in a skillet over medium heat. Add chopped onion and celery and sauté until softened.
Moisten Dressing: Add the sautéed vegetables to the prepared cornbread dressing. Moisten the dressing with a little chicken broth until it's slightly damp but not soggy.
Stuff the Chicken: Spoon the cornbread dressing onto one side of each butterflied chicken breast. Fold the other side over the dressing and secure with toothpicks or kitchen twine.
Bake: Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Rest and Serve: Let the chicken rest for a few minutes before removing the toothpicks or twine. Serve hot.
Tips for Success:
- Don't overstuff the chicken breasts, as the dressing will expand during baking.
- Ensure the chicken is cooked through to a safe internal temperature.
- Season generously to avoid bland dressing.
