Stuffed Chicken Breasts with Cornbread Dressing

Stuffed Chicken Breasts with Cornbread Dressing

41
carina 8

"This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!"
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Ingredients

servings 370 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 946 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
  3. Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
  4. Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
  5. Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Reviews

41
  1. 49 Ratings

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Most helpful positive review

This was a VERY delicious recipe! I didn't use any bell peppers or the chicken liver(we don't like) and I used cream of mushroom instead of chicken. I also used milk instead of water with the so...

Most helpful critical review

Sorry, but this is definitely not a keeper dish for me. I might suggest after filling the chicken to brown it first. I also added some white wine to the soup, but it still tasted like can soup...

This was a VERY delicious recipe! I didn't use any bell peppers or the chicken liver(we don't like) and I used cream of mushroom instead of chicken. I also used milk instead of water with the so...

Hi, I'm Carina, the author of this recipe, and just wanted to say that I made it this weekend with a little cooked bulk Italian sausage in place of the chicken livers, and it was a nice change a...

This was a pretty good recipe. I didn't have green pepper and did not use chicken livers. The chicken was tender and the stuffing was moist. Thanks!

This was a hit with my family and mother who hates that I cook chicken so much. I didnt have any extra cornbread on hand so I cheated and added Stove top. I just added a half of cup more water...

This goes to the top of our families list for favorite recipes! No more boring chicken! My husband loved this so much that after he finished his plate he walked over to the pan where a extra pi...

Very good. I made substitutions for what I had on hand: Jiffy corn muffin mix, boullion that I made into broth, and omitted the peppers. I also poured Knorr gravy mix over the top instead of cre...

I have to say that I really do not like stuffing...however, I decided to try this for my hubby. I did cheat by using boxed cornbread stuffing and I didn't have cream of chicken soup, but did hav...

This was so AWESOME! i added a few spices, and left out the peppers, b/c i didnt have any. I also used Jiffy corn bread, my boyfriend practically had to be pulled away from the table!! I will de...

Sorry, but this is definitely not a keeper dish for me. I might suggest after filling the chicken to brown it first. I also added some white wine to the soup, but it still tasted like can soup...