- 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
- 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).
05/08/2018
recipepes.com
Savory Stuffed Chicken Breast with Plum Glaze, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
