Savory Stuffed Chicken Breast with Plum Glaze

Savory Stuffed Chicken Breast with Plum Glaze

63 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Shannon :)
Recipe by  Shannon :)

“Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!”

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Adjust Servings

Original recipe yields 2 servings



  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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Reviews (63)

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This is an edit to my previous review - this recipe has been very well received by everyone who has eaten it. I have made it with peach jam which was too sweet and finally found the plum jam - which was worth looking for - it really made the recipe. I have made it according to the directs, and I have made it as a layered casserole when I felt that stuffing the chicken would be to time intensive. It adapts well to a cardiac diet by using low fat/salt plain cornbread and turkey bacon. I stand by my recommendation that you use a savory cornbread - not a sweet cornbread for the stuffing. Overall a great dish!

Jen R.

Jen R.

Wow! This dish was AMAZING! I made it for my parents' Anniversary party a few weeks back and it was such a hit! I put salt and pepper on the breasts before browning them, and added the garlic to the stuffing as suggested below. I think the plum jam really makes it, so I highly recommend it if you can find it. I just got it in the regular grocery store by the regular jam, but you might also try the Asian food isle. But here is a yummy update! For Thanksgiving, try using turkey breasts instead of chicken, and cranberry preserves instead of plum jam – I did this last night and it was very very good – if you are just having a small Thanksgiving dinner for 2 or 4, why cook a whole bird? Enjoy!



Easy, Delicious, & Quick! A nice twist on chicken! Substituted the butter for olive the stuffing added half a minced clove of garlic and a tablespoon of minced fresh Italian parsley. Thanks for posting this recipe!

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Amount Per Serving (2 total)

  • Calories
  • 684 cal
  • 34%
  • Fat
  • 30 g
  • 46%
  • Carbs
  • 61.1 g
  • 20%
  • Protein
  • 42.1 g
  • 84%
  • Cholesterol
  • 156 mg
  • 52%
  • Sodium
  • 1061 mg
  • 42%

Based on a 2,000 calorie diet



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Italian Stuffed Chicken Breast


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Apple Stuffed Chicken Breast