Baked Chicken Breast with Cornbread-Collard Stuffing

Name: Baked Chicken Breast with Cornbread-Collard Stuffing
Yield: 8.0
Ingredients: 8.0 Whole Boneless Skinless Chicken Breasts; 1.0 stick Butter; 1.0 Small Sweet Onion; 3.0 cup Collard Greens; 2.0 cup Crumbled Cornbread; 1.0 Egg; 1.0 teaspoon Ground Sage; 0.5 teaspoon Salt; 0.25 teaspoon Pepper; 6.0 cup Cooked Rice Sweet Onion Gravy; 4.0 tablespoon Butter; 2.0 Sweet Onions; 2.0 cup Chicken Broth; 0.5 cup Heavy Cream; 0.5 teaspoon Brown Food Coloring; 0.5 teaspoon Salt; 0.25 cup Cold Water; 2.0 tablespoon Cornstarch

Baked Chicken Breast with Cornbread-Collard Stuffing — a community recipe on Potlikkr.

🍽 Serves 8.0

🥞

Ingredients

8.0 Whole Boneless Skinless Chicken Breasts
1.0 stick Butter
1.0 Small Sweet Onion
3.0 cup Collard Greens

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Method (preview)

1
In large frypan, place all but 1 tablespoon butter; melt over medium heat. Add onion and saute until transparent. Add collard greens and cook until tender, about 3 minutes.
2
Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and cool. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each; roll and tuck ends under.

In large, greased baking pan, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper.

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