Reviewed: Sep. 23, 2009

My teenage boys said this was the best meal I have ever made! Served it with white rice which was great with the glaze. The breasts seemed too thin to slit and stuff, so I wrapped the breasts around the stuffing and tied them up with twine.

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Marci S.

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Reviewed: Aug. 10, 2009

I made this recipe for my family for my very first dinner party. It was a huge hit! Everyone loved it, it was easy to make for a beginner cook. I did follow some other reviewers recommendations for the stuffing. I am definitely making this again. My mother even asked to swap recipes!!!

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angeleke18

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Reviewed: Jul. 28, 2009

This was awesome! I doubled this so we could have leftovers and I took the extra stuffing and topped the chicken with it before drizzling the plun glaze. YUM!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 16, 2009

This recipe was awesome.Since cornbread stuffing is a seasonal thing I used a boxed chicken stuffing and added three cornbread squares, that I made, to the mixture. You can use more or less to your taste(my husband says more). I could not find the plum jelly so I substitued apricot jam (about 1/4 of the jar) and added 5 prunes chopped up to the mixture while it reduced on the stove. This is a keeper.

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mj28

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Reviewed: Feb. 4, 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!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jan. 9, 2009

Made this for my 88 year old aunt and 87 year old Mom for Christmas Dinner. Cut the recipe in half and still had lots extra for next day dinner at work. Simple, good and quick. Had lots of dressing left. Great presentation and mild flavor.

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Robdontcallmebob

Cooking Level: Expert

Home Town: Remington, Indiana, USA

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Reviewed: Dec. 22, 2008

A definite keeper! Will adjust seasonings next time but my husband loved it.

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lauren

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Reviewed: Sep. 20, 2008

4 1/2 stars

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

I loved this meal! My husband, 2 yr old and 7 yr old all loved this. Everyone I made this for all fell in love with this meal. I began making this since last year. I am always begged to make this at gatherings. Thank you for sharing this!

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Hawaii_my_home

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Misawa, Aomori, Japan

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Reviewed: 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.

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peebsy weebsy

Cooking Level: Expert

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Reviewed: Jun. 26, 2008

This recipe is amazing. plan and simple. I did not have any cellery, so I chopped up a little green bell pepper and it turned out wonderfully. I added a clove of fresh garlic, and one thing that I did do is i doubled the glaze. It made a wonderful sauce to have the chicken in and it made the chicken so moist. I will make this recipe again.

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awitha

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Reviewed: May 6, 2008

loved it, loved it !! so very easy and I had 5 other dinner guests who almost licked their plates clean... will make this again very soon.

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donna

Cooking Level: Expert

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Reviewed: May 1, 2008

I made this for company and they loved it as did my 7 year old daughter. I didn't change a thing. Thank you for your post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 6, 2008

I stumbled upon this recipe as I was about to try another recipe as I was reading the reviews to see how others made their version of it more interesting. I really liked the idea of using the jam, good idea and delicious too. Thanks for sharing the tip. One viewer wanted to know where to find plum jam...go to and Indo-Pakistani or mideastern market, they have a variety of jams and chutneys, thats where I go for odd-food finds.

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samina bint benjamin

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

I made this for dinner for my daughter and I.We loved it,even knowing there was onion and celery in the mix she ate it all.I did use strawberry jam instead of plum and I covered it while baking.Great recipe I will hold onto for when my husband comes home.Thanks!

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Christine

Cooking Level: Intermediate

Home Town: Barre, Vermont, USA

Living In: Fort Drum, New York, USA

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Reviewed: Dec. 30, 2007

This was really good!! My entire family loved this one, which doesn't happen much at all. I think I will put it in my "good for company" file. It looks elegant and tastes great. Thank you, Shannon, for sharing the recipe. I will definitely be making this one again.

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

I made this for Christmas Eve dinner, which is one I *always* try to show off for, and it was a HUGE hit. My father in law called it the best white meat chicken he'd ever had. I made the glaze from Prosciutto Wrapped Chicken instead, since cranberries just seemed a little more Christmasy, and it worked beautifully. I loved this stuffing so much I wound up making it (slightly modified) instead of my mom's traditional recipe on Christmas day! I will definitely be making this again.

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CanuckChefBexx

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Milton, Ontario, Canada

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Reviewed: Dec. 14, 2007

Outstanding flavor and very easy to make.

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luv2bake

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 31, 2007

This was so good! I did use stove top instead of the suggested stuffing mixture becuase i had it on hand. I also added a little white wine to the plum sauce. I seasoned the chicken with dried garlic and onion flakes to give it a little seasoning while baking. My boyfriend loved it!

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waterdogs3

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: 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!

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