October 31, 2009

Cooking with Connie: Apple-Cornbread Stuffed Chicken Breasts

Apple-Cornbread Stuffed Chicken Breasts

Stuffing Your Breasts will get Quite a Reaction!

Now that I have your attention…let’s talk about boneless, skinless chicken breasts.  This meat is quite easy to prepare, as there is virtually no trimming or cleaning involved.  It is a lean cut and there are many, many ways to cook the breasts.  However, they can be pricey, especially when you are looking to cut down on your grocery bill. This Apple-Cornbread Stuffed Chicken Breasts recipe is so delicious. Makes for a nice chance from the average chicken dish but so easy to make!

It is prudent to stock up when these treasures are on sale at the grocery store.  They freeze well up to 9 months.  A great tip: Thaw boneless, skinless chicken breasts naturally, not in the microwave.  We’ve all tried to rush the process in the microwave and ended up cooking the edges of the breasts turning them rubbery and yucky.  Place frozen breasts in a dish and let them thaw in the refrigerator overnight.  Another tip is to cook just until done and avoid over-cooking, as that robs the chicken of its juiciness and tenderness.

In order to Make the Most Out of Every Meal, I used leftover cornbread and a bruised apple to make an Apple-Cornbread Stuffing for butterflied chicken breasts.  Sounds fancy and complicated, but it’s easy to throw together and has a sweet flavor (so kids will like it).  Perfect for fall, this dish is pretty enough to serve to guests.  Serve with sauteed green beans and butternut squash for a tasty, fall meal.

Apple-Cornbread Stuffed Chicken Breasts


1 lb. Boneless, skinless chicken breasts

1 c. cornbread, crumbled

2-3 T apple juice

½ Granny Smith apple, diced

2 T maple syrup or honey

1 ½ T brown sugar

1 T Dijon mustard

½ T maple syrup

Butterfly chicken breasts by splitting them in half horizontally, cutting them almost, but not all the way, through.  Then, open each breast flat to create a “pocket”.  Sprinkle with salt and pepper and set aside.  In a medium bowl, combine cornbread and next 3 ingredients until the mixture forms a stuffing.  In a small bowl, combine the brown sugar and next 2 ingredients; set aside.  Divide the cornbread stuffing equally among the chicken breasts and fold each breast over.  Place the stuffed breasts in a prepared baking dish and sprinkle with salt and pepper.  Pour brown sugar glaze over stuffed breasts.  Bake in a 375 degree oven for 25-30 minutes.

This post is linked at The Sassy Saver. Hop on over to her site for ideas on a Season of Cooking!

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