Cornbread stuffed chicken breast offers a delightful combination of tender, juicy chicken and a savory, moist cornbread filling. This dish is versatile and can be adapted with various herbs and spices to create a customized flavor profile, making it a popular choice for both family dinners and special occasions.

Key Ingredients

• Boneless, skinless chicken breasts
• Crumbled cornbread (day-old is ideal for texture)
• Chicken or vegetable broth
• Onion, finely chopped
• Celery, finely chopped
• Butter or olive oil
• Poultry seasoning or a mix of sage, thyme, and rosemary
• Salt and freshly ground black pepper
• Optional: Garlic, bell peppers, or dried cranberries for added flavor

Preparation Method

1. Prepare the Cornbread Stuffing:

In a skillet, melt butter or heat olive oil over medium heat. Sauté the finely chopped onion and celery until softened, typically 5-7 minutes. If using garlic or bell peppers, add them during the last few minutes of sautéing. In a large bowl, combine the crumbled cornbread with the sautéed vegetables. Gradually add broth, mixing gently until the cornbread is moist but not soggy. The stuffing should hold together when pressed lightly. Season with poultry seasoning (or your chosen herbs), salt, and pepper. Mix well to ensure even distribution of flavors.

2. Prepare the Chicken Breasts:

Pat the chicken breasts dry with paper towels. Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each breast. Make the incision deep and wide enough to hold a good amount of stuffing, but be careful not to cut all the way through to the other side. Season the inside and outside of each chicken breast lightly with salt and pepper.

3. Stuff and Cook the Chicken:

Gently spoon the cornbread stuffing into the pocket of each chicken breast. Do not overstuff, as this can cause the chicken to split during cooking or the stuffing to cook unevenly. If necessary, use toothpicks to secure the opening of the pocket.

There are several methods for cooking:

• Baking: Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a lightly greased baking dish. Bake for 25-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken and the center of the stuffing.
• Pan-Searing then Baking: For a crispier exterior, heat a tablespoon of olive oil or butter in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-25 minutes, or until cooked through.

Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. Remove any toothpicks before serving.

Tips for Success

• Cornbread Texture: Using day-old or slightly dried cornbread prevents the stuffing from becoming mushy. If your cornbread is very fresh, you can lightly toast the crumbles in the oven before mixing.
• Moisture Level: Add broth to the stuffing gradually. You want it moist enough to bind but not wet. Too much liquid can make the chicken soggy.
• Even Thickness: If your chicken breasts are very uneven in thickness, you can gently pound the thicker parts to create a more uniform piece before cutting the pocket. This promotes even cooking.
• Secure Closure: Toothpicks are effective for keeping the stuffing in. For a more professional look, kitchen twine can also be used to tie the breast closed.
• Temperature Check: Always use a meat thermometer. Ensure both the chicken and the stuffing reach an internal temperature of 165°F (74°C) for food safety.
• Flavor Boosters: Don't hesitate to add other ingredients to your stuffing, such as cooked sausage, diced apples, nuts (like pecans or walnuts), or different herbs to complement the cornbread.