Stuffed Chicken Breasts with Cornbread Dressing Recipe

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Lay 1 chicken breast flat on your work surface. Cut a pocket in the side of the breast within ½ inch of each edge using the tip of a sharp boning or paring knife. Repeat with remaining 5 chicken breasts. Season chicken with salt and black pepper; set aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Melt butter in a large saucepan over medium heat. Add onion, bell pepper, and chicken livers; cook and stir until onion is tender, about 5 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute. Pour in chicken broth; season with ½ teaspoon salt and ½ teaspoon black pepper. Bring to a boil, then remove from heat, and gently stir in cornbread crumbs. Set aside until cool enough to handle.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Spoon some stuffing into each pocket; arrange stuffed breasts in a 9x13-inch baking dish. Nestle any leftover stuffing around breasts in the baking dish. Combine condensed soup and water in a bowl; pour over chicken. Cover the baking dish with aluminum foil or a lid.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cook in the preheated oven for 45 minutes. Uncover the baking dish; continue cooking until chicken has browned on top and an instant-read thermometer inserted into centers of stuffed breasts reads 165 degrees F (74 degrees C), about 10 minutes more.'}

📊 Nutrition Facts

Per serving (6 servings total)