Cornbread dressing stuffed chicken breast combines tender, juicy chicken with a savory, flavorful cornbread stuffing, creating an elegant and satisfying main course. Proper preparation ensures a well-cooked chicken and a moist, delicious filling.

Key Components & Preparation

Cornbread Dressing:

• The foundation is a classic cornbread dressing. This typically involves crumbled cornbread (preferably day-old for better texture), sautéed aromatics such as diced onion and celery, and poultry seasoning or a blend of sage, thyme, and marjoram.
• Moisten the mixture with chicken or turkey broth until it holds together but is not overly wet. An egg can be added as a binder. Season generously with salt and pepper. Ensure the dressing is cooled before stuffing raw chicken.

Chicken Breast Preparation:

• Select boneless, skinless chicken breasts, preferably of a uniform size for even cooking.
• To create a pocket for stuffing: Lay the chicken breast flat on a cutting board. Using a sharp knife, make a deep horizontal incision along the thickest side of the breast, cutting about three-quarters of the way through to form a pocket. Be careful not to cut all the way through to the other side.
• Alternatively, butterfly the chicken breast by cutting horizontally almost all the way through and opening it like a book. Lightly pound the chicken to an even thickness if using this method for a roulade-style presentation.

Stuffing and Cooking

Stuffing the Chicken:

• Carefully spoon the prepared cornbread dressing into the pocket of each chicken breast. Do not overstuff, as the dressing may expand slightly during cooking and could cause the chicken to tear.
• If you butterflied the chicken, spread a layer of dressing over the surface, leaving a small border, then roll it up tightly.
• Secure the opening of the pocket or the rolled chicken with toothpicks to keep the stuffing contained during cooking.

Cooking Instructions:

• Seasoning: Season the exterior of the stuffed chicken breasts with salt, pepper, and paprika or your preferred poultry seasoning.
• Searing (Optional but Recommended): Heat a small amount of oil or butter in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. This step enhances flavor and appearance.
• Baking: Transfer the skillet to a preheated oven, typically set to 375-400°F (190-200°C). If not using an oven-safe skillet, transfer seared chicken to a baking dish. Bake for 20-30 minutes. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken, avoiding bone if present. Crucially, the stuffing itself must also reach 165°F (74°C) to be safe for consumption.
• Resting: Allow the cooked chicken to rest tented with foil for 5-10 minutes before slicing and serving. This helps redistribute the juices, resulting in a more tender and flavorful dish. Remove toothpicks before serving.

Serving Suggestions

Serve cornbread dressing stuffed chicken breast with a complementary sauce, such as a simple pan gravy made from drippings, or a light mushroom cream sauce. Ideal accompaniments include steamed green beans, roasted root vegetables, or creamy mashed potatoes.