Delicious Stuffed Chicken Breast Recipe with Cornbread Dressing

Ingredients

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons butter
• 1 small onion, chopped
• 0.5 green bell pepper, seeded and chopped
• 2 chicken livers, trimmed and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 cup chicken broth
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 cups cornbread crumbs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 0.5 cup water

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Place one chicken breast flat on your work surface. Carefully create a pocket in the side of the breast, leaving about ½ inch from each edge, using a sharp boning or paring knife. Repeat with the remaining 5 chicken breasts. Season each chicken breast with salt and black pepper; set aside.
3. In a large saucepan, melt butter over medium heat. Add onion, bell pepper, and chicken livers; cook, stirring occasionally, until the onion becomes tender, approximately 5 minutes. Incorporate garlic and sage; continue to cook and stir until fragrant, about 1 minute. Pour in chicken broth; season with ½ teaspoon of salt and ½ teaspoon of black pepper. Bring the mixture to a boil, then remove from the heat and gently fold in the cornbread crumbs. Allow the mixture to cool until it's easy to handle.
4. Fill each chicken breast pocket with the cornbread stuffing. Arrange the stuffed chicken breasts in a 9x13-inch baking dish. Distribute any remaining stuffing around the chicken breasts in the dish. In a separate bowl, combine condensed soup and water; pour the mixture evenly over the chicken. Cover the baking dish securely with aluminum foil or a lid.
5. Bake in the preheated oven for 45 minutes. Remove the cover from the baking dish; continue baking until the chicken is nicely browned on top and a meat thermometer inserted into the center of the stuffed breasts registers 165 degrees F (74 degrees C), about 10 minutes more.

Nutrition

• Calories: 370 kcal
• Fat Content: 15 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 947 mg
• Protein Content: 32 g
• Cholesterol Content: 138 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g