Stuffed Chicken Breasts with Cornbread Dressing Recipe

Boneless chicken breasts are stuffed with a moist Southern cornbread dressing featuring onion, bell pepper, garlic, and chicken livers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 370 Calories

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 6 skinless, boneless chicken breast halves
• 1 teaspoon dried sage
• 2 chicken livers, trimmed and chopped
• 4 cups cornbread crumbs
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup water
• 0.5 green bell pepper, seeded and chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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 of the chicken. Cover with a lid or aluminum foil.

Step 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 reaches 160 degrees F (70 degrees C) and the chicken has browned on top.