Baked Chicken Breast with Cornbread-Collard Stuffing
Courtesy of the National Broiler Council
- 8 whole boneless, skinless chicken breasts
- 1 stick butter, divided
- 1 small sweet onion, diced
- 3 cups collard greens, washed, chopped
- 2 cups crumbled cornbread
- 1 egg, slightly beaten
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups cooked rice
In a large frying pan, melt all but 1 tablespoon of butter over medium heat. Add onion and sautÃ© until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place in a large bowl. Add cornbread, egg and sage. Mix well and cool. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each. Roll and tuck ends under. Place chicken in a large greased baking pan. Brush with remaining tablespoon of butter and sprinkle with salt and pepper. Bake at 375 degrees for 20 minutes.
Sweet Onion Gravy
Melt 4 tablespoons of butter over medium heat. Add 2 thinly-sliced sweet onions and sautÃ© until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Dissolve 2 tablespoons cornstarch in 1/4 cup cold water. Add cornstarch mixture to gravy. Bring to a boil, stirring, until gravy thickens.