"Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!" — Shannon :)
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2 (6 ounce)
skinless, boneless chicken breast halves
Salt and pepper to taste
cooked bacon, crumbled
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!
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!
Easy, Delicious, & Quick! A nice twist on chicken! Substituted the butter for olive oil...to the stuffing added half a minced clove of garlic and a tablespoon of minced fresh Italian parsley. Thanks for posting this recipe!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Stuffed Chicken Breast with Plum Glaze
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 270
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