southern comfort

I am a southern girl, born and raised. Well, it can be argued that Florida is south of the real south, we just kind of stick out into the sea and associate ourselves with old people and flip flops and sort of this half southern accent. Ya’ll. yeah, we use that a lot. And along with the goodness associated with southern things, is southern food. Now I am probably commiting the ultimate southern sin by saying this but…I don’t like grits. at all. And surely I do not like sweet tea. Not your mamas, or grandma’s, or Mickey D’s…BUT this recipe is an ultimate favorite and easy to make. It’s almost an all in one entree—why make a main dish and a side when you can put one inside the other? It’s creamy and crumbly and oh so delicious. Try it out. And like us, you might just find yourself making it again and again.

cornbread stuffed chicken

6 boneless, skinless chicken breast
2 tbs unsalted butter
1 small onion, diced
2 cloves garlic, minced
1 cup chicken broth
 4 cups cornbread crumbs (love the jiffy brand)
1 can condensed cream of chicken soup
½ cup water
salt and pepper to taste
  • Make the cornbread in advance, and crumble  into a bowl.
  • Preheat the oven to 350 degrees F.
  • 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.
  • Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender. Add the garlic and cook 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.
  • Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9×13 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 aluminum foil.
  • 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. Serve with veggies and enjoy!

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