Because my brain knows that Thanksgiving is right around the corner I am craving some Thanksgiving food. I'm a simple person like that. So when I saw this quick Chicken and Stuffing recipe in this months Cooks Country magazine I had to try it. I was a little leery of it because "G" is pretty particular about stuffing. This has cranberries in it. He's not really a cranberry eater. Anyways, I decided to sneak them past him (hee hee haa haa in my evil Halloween laugh).
Lo and behold he liked it! Me too!
Here's what you'll need:
1 - 16 oz can WHOLE cranberry sauce (not jellied!)
3/4 cup low sodium chicken broth
1/4 cup half and half
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons unsalted butter
1 onion, finely chopped
1 celery rib, finely chopped
1 bag cornbread stuffing mix (5 cups)
4 boneless skinless chicken breasts
Preheat the oven to 450 and move an oven rack to the upper third of the oven. Whisk together cranberry sauce, chicken broth, half and half, egg, salt, and pepper.
Melt 2 tablespoons butter in a non-stick oven safe skillet over medium heat. Cook onion and celery until softened.
Stir onion and celery into the cranberry mixture.
Fold in the cornbread stuffing and set aside.
PAT THE CHICKEN DRY WITH PAPER TOWELS. This will allow them to brown up better! Salt and pepper the chicken. Melt remaining butter (1 Tablespoon) in skillet. Cook chicken until golden brown on each side.
Cover the chicken with the stuffing mixture and bake in upper 1/3 of oven until the stuffing is lightly browned and chicken is cooked through. About 10 to 12 minutes.
Hot out of the oven --- um, um, good! A little taste of Thanksgiving early.