Best 3 Stuffed Chicken Breasts With Cornbread Dressing Recipes

Indulge in a culinary journey with our exquisite stuffed chicken breasts, an epicurean delight that tantalizes taste buds and captivates hearts. This meticulously crafted dish features tender and succulent chicken breasts generously filled with a symphony of flavors and textures. A savory cornbread dressing forms the heart of the stuffing, a delectable blend of cornbread crumbs, aromatic herbs, and a touch of sweetness from honey. Accompanying the stuffed chicken breasts is a delightful medley of side dishes, each one a culinary masterpiece in its own right. Cranberry sauce adds a vibrant tartness that beautifully complements the richness of the chicken, while roasted vegetables bring a symphony of colors and flavors to the plate. But the culinary adventure doesn't end there! This article also presents a tempting array of additional recipes to elevate your dining experience. Discover the secrets of creating the perfect cornbread dressing, ensuring a moist and flavorful stuffing every time. Learn how to craft a rich and velvety cranberry sauce that will tantalize your taste buds. And for those seeking a healthier alternative, a delightful roasted vegetable medley recipe awaits, featuring a vibrant array of seasonal vegetables roasted to perfection. With its detailed instructions, helpful tips, and stunning visuals, this article is your ultimate guide to creating an unforgettable Stuffed Chicken Breasts with Cornbread Dressing extravaganza. So, prepare to embark on a culinary adventure that will leave your taste buds in awe.

Let's cook with our recipes!

BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING

Baked Chicken Breasts With Cornbread Stuffing image

A different way to do chicken breasts using cornbread stuffing. Just put it in the oven and relax. So good!

Provided by Marie

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves (1 1/2 lbs total)
1/4 teaspoon garlic powder
salt and pepper
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can whole kernel corn, drained
1 cup boiling water
1/4 cup butter, melted
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1 teaspoon chopped fresh parsley

Steps:

Preheat oven to 375°.
Spray a 9 x 13 baking dish with nonstick spray.
Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
In a large bowl, combine stuffing mix, corn, water and melted butter.
Mix well and spoon over the chicken.
Combine soup, milk and parsley and mix well.
Pour over the stuffing, cover and bake for 35 minutes.
Uncover and bake for 8 to 10 more minutes until stuffing is golden.

STUFFING STUFFED CHICKEN BREASTS

Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING

Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

Preheat oven to 350.
Rinse chicken, remove excess fat from around the cavity and pat dry.
Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
Place the chicken in the bottom of a small roasting pan that has a cover.
Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
Tie the legs together to hold the stuffing in with kitchen twine.
Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
Enjoy.

Tips:

Use day-old cornbread for the dressing. This will help the dressing hold its shape and not become too mushy.
If you don't have any day-old cornbread, you can make your own by baking a cornbread loaf the day before or using a cornbread mix.
Be generous with the butter when browning the chicken breasts. This will help prevent them from drying out in the oven.
Stuff the chicken breasts loosely. Too much dressing will make the chicken breasts difficult to cook evenly.
Bake the chicken breasts until they are cooked through. The internal temperature should be 165 degrees Fahrenheit.
Let the chicken breasts rest for a few minutes before serving. This will help the juices redistribute and make the chicken more tender.

Conclusion:

Stuffed chicken breasts with cornbread dressing is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The chicken breasts are juicy and flavorful, and the cornbread dressing is moist and savory. This dish is sure to be a hit with your family and friends.