Stuffed Chicken Breasts with Cornbread Dressing

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!

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 off 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 has reached 160 degrees F (70 degrees C) and the chicken has browned on top.

Per Serving: 370 calories; protein 31.6g; carbohydrates 26.4g; fat 14.7g; cholesterol 138.4mg; sodium 946.5mg.

Preparing your meal in advance can be extremely enjoyable that you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.