Ingredients
- 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
Directions
1. Preheat oven to
350 degrees F (175 degrees C).
2. 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.
3. Combine
cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until
well combined. Stuff each breast with cornbread mixture.
4. Bake in
preheated oven for 25 minutes.
5. 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.
6. 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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