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1
For the cornbread stuffing: Heat the andouille in a skillet or saute pan over low heat until the fat is rendered (it will separate and become liquid in the pan).
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2
Drain the liquid and set it aside in a small bowl to cool (you will use this to bind the stuffing).
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3
Set aside the andouille.
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4
In a separate saute pan, add the butter, onion, bell pepper, celery, garlic and green onion and sweat over medium heat until the color begins to come out, about 5 minutes.
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5
Set aside to cool.
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6
Crumble the cornbread into a mixing bowl.
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7
Add the andouille and crumble it together with the cornbread until large crumbs form.
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8
Add the reserved rendered fat and the onion mixture and gently fold them into the cornbread mixture.
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Set aside.
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10
For the chicken: Grease a baking sheet with the oil.
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11
Grill the chicken in a grill pan or on an outdoor grill on medium-high heat until cooked throughout, about 8 minutes per side.
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12
Preheat the broiler to high.
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13
Scoop enough of the cornbread stuffing to cover the breast and press it down onto the top of the chicken.
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14
Place the chicken on the prepared baking sheet and broil until the stuffing browns, 4 to 5 minutes.
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15
For the smoked Gouda sauce: Melt the butter in a skillet over medium heat.
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Add the garlic and cook to just release the flavor, no more than 2 minutes.
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Add the heavy cream and bring to a boil, then add the Gouda and Parmesan and stir to thicken the sauce.
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Once all the ingredients are melded together, remove from the heat and pour the sauce over the top of the broiled chicken and cornbread stuffing.
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19
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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20
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
