Savory Stuffed Chicken Breast with Plum Glaze Recipe -
Savory Stuffed Chicken Breast with Plum Glaze Recipe
  • READY IN 55 mins

Savory Stuffed Chicken Breast with Plum Glaze

Recipe by  

"Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
  3. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
  4. Bake in preheated oven for 25 minutes.
  5. While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
  6. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
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Reviews More Reviews

Feb 09, 2009

This is an edit to my previous review - this recipe has been very well received by everyone who has eaten it. I have made it with peach jam which was too sweet and finally found the plum jam - which was worth looking for - it really made the recipe. I have made it according to the directs, and I have made it as a layered casserole when I felt that stuffing the chicken would be to time intensive. It adapts well to a cardiac diet by using low fat/salt plain cornbread and turkey bacon. I stand by my recommendation that you use a savory cornbread - not a sweet cornbread for the stuffing. Overall a great dish!

Oct 29, 2007

Wow! This dish was AMAZING! I made it for my parents' Anniversary party a few weeks back and it was such a hit! I put salt and pepper on the breasts before browning them, and added the garlic to the stuffing as suggested below. I think the plum jam really makes it, so I highly recommend it if you can find it. I just got it in the regular grocery store by the regular jam, but you might also try the Asian food isle. But here is a yummy update! For Thanksgiving, try using turkey breasts instead of chicken, and cranberry preserves instead of plum jam – I did this last night and it was very very good – if you are just having a small Thanksgiving dinner for 2 or 4, why cook a whole bird? Enjoy!

Feb 27, 2007

Easy, Delicious, & Quick! A nice twist on chicken! Substituted the butter for olive the stuffing added half a minced clove of garlic and a tablespoon of minced fresh Italian parsley. Thanks for posting this recipe!

Feb 26, 2007

This was super easy to make and very yummy. I did substitute apricot preserves for plum jam since we didn't have any in the house and I think it tasted great. I'll have to pick up some plum jam for the next time to see how that turns out.

Jul 29, 2008

Yum! I liked the idea of having a cornbread stuffed chicken and the stuffing is delicious. But the addition of the glaze overtop made this extra tasty. I did subsitute apricot jam for the plum and it was a great combo with the cornbread. My hubby said "definitely make this one again!". One comment, the glaze took about 10 mintues to cook down so plan ahead to have it ready for the chicken.

Aug 03, 2010

I made this for a friend who is allergic to corn, so instead of cornmeal, I used plain cooked couscous. It was fabulous. Next time I think I will try rice stuffing for a different take on this recipe.

May 10, 2010

This was incredibly delicious and very easy! My family was very impressed with the meal. Looking forward to changing things up with different jams/sauces. For this, I used a Plum Sauce I found in the Asian food aisle, as Plum Jam is out of season, and I'm sure it was just fine, because the final dish was absolutely amazing.

Aug 02, 2010

Simple and so very delicious. I added 1/4 tsp. of dried thyme to the stuffing and stuffed the chicken prior to browning, then finished in the oven. This is a keeper. Thank you.


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  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 42.1 g
  • 84%
  • Sodium
  • 867 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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