Thursday, August 25, 2016

savory stuffed chicken breast with plum glaze


  • Servings: 2
  • 1 tablespoon olive oil
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 pieces cornbread, crumbled
  • 2 slices cooked bacon, crumbled
  • 2 tablespoons minced celery
  • 2 tablespoons minced onion
  • 2 tablespoons butter, melted
  • 1/4 cup chicken stock
  • 1/3 cup chicken stock
  • 1/3 cup plum jam


    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat olive oil in a skillet over high heat. using a paring knife, cut a pocket into the side of each breast. place into skillet and sear until lightly browned on both sides, but not cooked through. set aside.
  • combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. stuff each breast with cornbread mixture.
  • bake in preheated oven for 25 minutes.
  • while the chicken is baking, bring 1/3 cup chicken stock to a simmer. whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
  • pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees f (70 degrees c).

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