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Baked Chicken Breast with Cornbread-Coll




Source of Recipe


pilgrimspride






List of Ingredients



• 8 whole boneless, skinless chicken breasts
  
• l stick butter, divided
  
• l small sweet onion, diced
  
• 3 cups collard greens, washed, chopped
  
• 2 cups crumbled cornbread
  
• l egg, slightly beaten
  
• l teaspoon ground sage
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 6 cups cooked rice
  
• Sweet Onion Gravy: recipe follows
  






Instructions



1. In large frypan, place all but l tablespoon butter; melt over medium heat. Add onion and sauté until transparent.
   
2. Add collard greens and cook until tender, about 3 minutes.
   
3. Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and cool.
   
4. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each; roll and tuck ends under. In large, greased baking pan, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper.
   
5. Place in 375°F. oven and cook about 20 minutes or until fork can be inserted in chicken with ease.
   
6. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.
   






Final Comments


Makes 8 servings

Sweet Onion Gravy:
In frypan, place 4 tablespoons butter; melt over medium heat. Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some gravy from frypan and stir to mix well. Add cornstarch mixture to gravy, stirring to prevent lumps. Bring to a boil, stirring, until thickened.