Cornbread Stuffed Chicken Breasts

This cornbread stuffed chicken recipe is going to make you a star at your dinner table! Chicken breasts are filled with moist cornbread filled flavored with celery, onion and sage.

Prep: 25 minutes - Roast: 25 minutes - Serves: 4

• 1          tablespoon olive oil
• 1/3       cup finely chopped celery
• 1/3       cup finely chopped yellow onion
• 1          tablespoon finely chopped fresh sage
• 2          cups prepared cornbread, cut into 1/2-inch pieces
• 1/4       cup chicken broth
• 2          tablespoons unsalted butter, melted
• 4          boneless, skinless chicken breasts (about 7 ounces each)
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper
• 4          wooden toothpicks
•             Chopped fresh parsley for garnish (optional)

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large skillet, heat oil over medium heat. Add celery, onion and sage; cook 3 minutes or until tender, stirring frequently. Stir in cornbread, broth and butter. Makes about 1 1/2 cups.

2. With sharp knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut; open chicken breasts and lay flat. Sprinkle both sides of chicken with salt and pepper; leaving about 1/2-inch border, divide cornbread mixture over bottom halves. Close chicken breasts to enclose cornbread mixture, securing with toothpick; place on prepared pan.

3. Roast chicken 25 minutes or until internal temperature of chicken and cornbread mixture reaches 165°. Serve chicken sprinkled with parsley, if desired.

Approximate nutritional values per serving (1 chicken breast): 504 Calories, 23g Fat, 6g Saturated Fat, 125mg Cholesterol, 644mg Sodium, 31g Carbohydrates, 0g Fiber, 17g Sugars, 12g Added Sugars, 42g Protein