Baked Chicken Breast Cornbread Stuffing Recipe

Name: Baked Chicken Breast Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole boned and skinned chicken breasts; 1 stick butter, divided; 1 small sweet onion, diced; 3 c. collard greens, washed and chopped; 2 c. crumbled cornbread; 1 egg, beaten slightly; 1 tsp. ground sage; 1/2 tsp. salt; 1/4 tsp. pepper; Sweet Onion Gravy (recipe follows); cooked rice

Servings: persons

1
In large frypan, place all but 1 tablespoon of the butter and melt over medium heat.
2
Add onion and saute until transparent.
3
Add collard greens and cook until tender, about 3 minutes.
4
Remove from heat and place onion and collards in large bowl.
5
Add cornbread, egg and sage.
6
Mix well and cool.
7
Between two sheets of plastic wrap, place chicken breasts, smooth side down.
8
Pound gently with meat mallet or rolling pin until slightly flattened.
9
Place 1/8 of stuffing on center of each breast; roll and tuck ends under.
10
On large greased baking pan with sides, place chicken.
11
Melt remaining 1 tablespoon of butter and brush lightly on chicken.
12
Sprinkle with salt and pepper.
13
(At this point, chicken may be covered and placed in refrigerator for up to 24 hours.)
14
Place in 375u00b0 oven and cook about 20 minutes or until meat is no longer pink when tested with a knife.
15
Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole boned and skinned chicken breasts, 1 stick butter, divided, 1 small sweet onion, diced, 3 c. collard greens, washed and chopped, and more.

Yes, Baked Chicken Breast Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Chicken Breast Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions