“Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!” - by Shannon :)
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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).
Nutrition
Amount Per Serving (2 total)
- Calories
- 684 cal
- 34%
- Fat
- 30 g
- 46%
- Carbs
- 61.1 g
- 20%
Based on a 2,000 calorie diet
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Reviews (62)
Rate This Recipe
"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 ..." See morewas 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.
"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 th..." See moree 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!"
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