Savory Southern Stuffed Chicken Breasts

Recipe Reminiscent of Grandma's Cooking!

My Grandmother never stuffed a chicken, or at least, one that I can recall. She did a lot of things with the old bird but stuffing it or even the breast was not one of them. This recipe is more a take on the taste of foods when sitting around her grand dining room table, be it on a Sunday or maybe for a special occasion.

Now my Grandmother made the best cornbread dressing that I have ever tasted. I bet many of you say the same about your Grand, maybe of your Mom. And when her dressing plated with perfectly roasted chicken, now that was a fine, meaningful meal. A mouthful of savory taste. That is what this recipe is all about – a homecoming of flavor. Enjoy!

Southern Stuffed Chicken Breast

4 Servings
1/2 cup finely chopped smoked link sausage
2 tablespoons butter or butter combined with bacon fat
1/3 cup finely diced bell pepper medley
1/3 cup finely diced sweet onion
2 garlic cloves, minced
1/2 cup chicken stock
1 1/2 cup finely crumbled plain cornbread
Chicken seasoning and black pepper to taste
4 large skinless, boneless chicken breasts
Olive oil
Sea salt and black pepper
Badia Poultry Seasoning
4 ounces cream cheese, divided
2 tablespoons chicken stock
2 tablespoons white port

Heat a medium skillet over medium heat and add sausage and butter/bacon fat mixture. Cook stirring until sausage is brown. Add the bell pepper, onion, garlic and sauté until vegetables are soft. Stir in the 1 1/2 cups chicken stock and bring to a simmer. Gently stir in cornbread and turn off heat and let set. Do not mush the cornbread.

Preheat oven to 375 degrees F.

Coat the bottom of a roasting pan with olive oil or melted butter. Put aside.

Rinse each chicken breast under running water and pat completely dry. Split each breast horizontally in half cutting almost to the outer edge toward the larger side. Lay the opened breasts in a flat pan cut side down (I use a cookie sheet), and lightly salt and pepper the outside. Season with the chicken seasoning. Turn each over and spoon 1/4th of the cornbread stuffing onto the center of each breast. Add 1 oz of cream cheese into the each of the stuffing. Fold over the top of each breast and place in the prepared roasting pan.

 
Place in oven for 20 minutes.

Combine the 2 tablespoons of chicken stock with the wine and spoon over the breasts.
 

Continue baking until chicken is done (meat should register 165 degrees F on meat thermometer) basting with the pan drippings every so often. Strain the drippings and serve with chicken if desired.