Chicken and Stuffing Bake

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From Cook's Country, October/November 2010
Ingredients
1 16-ounce can whole-berry cranberry sauce
3/4 cup chicken broth
1/4 cup half and half
1 large egg, lightly beaten
salt and peper
3 tablespoons unsalted butter
1 onion, chopped fine
1 celery rib, chopped fine
5 cups dried cornbread stuffing mix
4 boneless skinless chicken breasts
 
Directions
1. Adjust oven rack to upper-middle position and heat to 450. Whisk cranberry sauce, broth, half and half, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Melt 2 tablespoons butter in large ovenproof nonstick skillet over medium heat. Ad onion and celery and cook until softened, about 5 minutes. Stir vegetables into cranberry sauce mixture. Fold in cornbread stuffing; set aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Melt remaining butter in now-empty skillet. Cook chicken until golden brown, about 3 minutes per side. Cover chicken with stuffing mixture and bake until stuffing is golden brown and meat registers 160 degrees, 10 to 12 minutes. Serve.
 
Notes:
Use whole-berry sauce, not jellied.




Sarah Dahl

Member since Jan 2010

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