Although a little sloppy, this tastes great over rice or in tortillas. It can be prepared quickly and easily.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons butter
- 1 small onion, chopped
- ½ green bell pepper, seeded and chopped
- 2 chicken livers, trimmed and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups cornbread crumbs
- 1 (10.75 ounce) can condensed cream of chicken soup
- ½ cup water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9×13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 138 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 947 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is our new favorite chicken dish! I made my own stuffing (like I do for thanksgiving) and followed the rest of this recipe. Delicious!!
Family raved about this dish! My wife ate seconds and she eats like a bird!
Used homemade stuffing. Put remainder under the breasts.
This is my go to recipe for when I am craving cornbread stuffing! I have made this recipe several times and everyone always loves it, even my 2 year old.(I use the cornbread muffins from the bakery in Publix and omit the chicken livers.) I also used the stuffing for pork tenderloins and just as a side dish.
Love the recipe! Been doing this one for years now. I never do the chicken liver but its a great meal to make, especially for a holiday or special occassion. Takes a bit of prep time but the outcome is worth it, a winner every time! The presentation makes it a classy meal to share with loved ones and gives the illusion that its much harder to put together than it really is.
Love it. I cooked this for my family and the chicken was super good and moist!!!! I will keep this in my book. I actually did the southern style cornbread dressing with gizzards and all .
AMAZING! I added cream of chicken soup and water without the livers good quick meal
Loved it!!
I feel guilty, because I changed this recipe so much. I used leftover holiday stuffing from my freezer, and mixed turkey gravy in with the cream of chicken soup. It was delicious 🙂
I cut the servings size in half for two people. This was just what I wanted, moist tender chicken with wonderful stuffing you don’t spend hours on. Saute’d the onion w/celery & red bell pepper. Also used poultry seasoning w/sage. I will double the stuffing portion next time and decrease cream of mushroom soup w/milk. I steamed brocolli w/ salt and pepper and olive oil as a side dish. Excellent dinner…thank you Carina.
It was outstanding! I took some of the tips from the others and added my own. I added mushrooms (fresh) to the saute of onions/green peppers. Also, added Italian Sausage, chicken livers are out, not much maybe over a 1/4#. With the chicken breast I browned them in olive oil and add a sprinkle of Italian Seasonings, they were not large enough to stuff so I layered them. Stuffing, chicken breast and more stuffing. Cream of Chicken soup with milk not water. I agree with others, the sage is the key. Along with it was mashed rutabaga, green salad and home canned cranberries. It was like a Thanksgiving meal, my gal who canned the cranberries said it was the best meal from this site she has ever had. It was quick and easy, and next time will try turkey breast. Oh, one last thing, I used Jiffy cornbread mix, made it ahead as a Johnny Cake and then after cooling, crumbled it. One box was the perfect amount.
This is a really great recipe, I do have to say I cheated and used a box stuffing and it was really good. My Husband loved it and it is great for something different.
Great and easy to follow recipe. I only had a Jiffy Box on hand and next time I am going to use leftover made from scratch cornbread instead. I also left out the bell peppers and livers. Oh and milk instead of water for the dressing. Thanks for sharing!
I didn’t have half the ingrediants on that list, but for what i did, i was still able to make this and it turned out deliecious. what a great way to use left over cornbread. The boyfriend fell in love with it also and there was no dryness to my chicken, which i have the worst luck with. thanks for a great recipe
This is my go to chicken breast recipe, minus the chicken liver. Husband and kids proof in my house. Love,love this recipe.
this was awesome and very easy to make
I have to say that I really do not like stuffing…however, I decided to try this for my hubby. I did cheat by using boxed cornbread stuffing and I didn’t have cream of chicken soup, but did have Turkey gravy so I used it instead. The meal smelled so good while it was cooking and then when I opened the oven door…wow! I could not believe that I really honestly loved this recipe! Our 11 year old picky eater even snarfed down his chicken. It was so incredibly easy and delicious, I am sending it to our 20 year old son….he can even do this. Thank you so very much for sharing this with us, will go into the families cookbook from here on out. Oh, and my hubby LOVED it too!! Thanks again!!!
I made this last night and it took well over an hour to cook and when I took it out, it still wasn’t done. I would make this again but cook it at 400 for 1 hour covered and then uncover it for 10 minutes. Other than that, it was really good. I left out chicken livers and used stovetop stuffing.
This was wonderful! I used cornbread croutons (maybe that’s what’s meant by bread crumbs?) and used celery instead of green peppers and used milk instead of water to mix with the soup. I will definitely be making this again! Thank you!
I TRY THIS RECIPE TODAY AND MY FAMILY LOVE, LOVE, LOVED IT. IT WAS SIMPLE TO MAKE AND JUST AS EASY TO PREPARE.
This is a great way to use leftover dressing. Delicious too.