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Last Saturday night, my husband and I went out for a date to our favorite brewery. The great thing about this place is that the food is just as outstanding as the tap. I decided to finally try the stuffed chicken breast and man was I hooked! I immediately told my husband that we would be recreating the recipe at home. I also made a quick mushroom gravy for dipping (not shown).
Preheat oven to 375 F.
1. Fry your bacon in a skillet over medium heat. Once it’s crispy remove the bacon to a plate and reserve the drippings in the skillet. When bacon has cooled chip it up. In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.
2. Add 4 tablespoons of butter into the skillet over medium heat and melt it in with the bacon drippings.
3. Add butter/bacon oil mixture to the cornbread mixture. Stir to combine.
4. Preheat oven to 375 F. Using a small knife, make a small incision in the chicken breast without going all the way through. In order to do this, turn the breast onto its side with the fattest part facing up; gently slice through the breast from top to bottom without opening up the pocket too much. I also used my finger to slightly stretch the cavity.
5. Using your hand, place approximately 1/2 cup of stuffing into each breast.
6. Wrap the meat around the stuffing and secure the chicken closed with a toothpick.
7. Place the stuffed chicken on a baking sheet that you’ve lightly sprayed with non-stick spray. Cover with foil.
8. Bake at 375 F covered for 30 minutes.
9. Remove the foil and cook for 5-10 minutes until lightly browned. When done remove the pan from the oven and reserve the pan drippings.
10. Serve with mashed potatoes and mushroom gravy.
Quick mushroom gravy:
Scrape the pan drippings from the baking sheet into a small skillet. Add 3 tablespoons of butter and sauté on medium low with 1 tablespoon chopped onion and 3 sliced baby portobello mushrooms. After 3 minutes, add 1/2 tablespoon flour. Stir and allow to cook for 1 minute. Slowly add 1/4 cup whole milk while stirring in order to incorporate and prevent lumps. Slowly add 1/4 cup water and bring to a simmer. Add salt (1/8 teaspoon) and pepper (dash) or to taste.
These spicy, satisfying tacos are always a major crowd-pleaser. And they’re incredibly simple to whip up!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!