Harry T's Stuffed Chicken Recipe

Name: Harry T's Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces ground andouille sausage, casings removed; 1 tablespoon unsalted butter; 1 ounce yellow onion, brunoise; 1/2 ounce green bell peppers, brunoise; 1/2 ounce celery, brunoise; 1/4 ounce minced garlic (from 1 to 2 cloves); 1/4 ounce green onion, diced; 4 ounces homemade or store-bought cornbread; 1/2 tablespoon olive oil; One 8-ounce boneless skinless chicken breast,; 1/2 ounce unsalted butter; 1 ounce minced garlic (about 2 cloves); 1 cup heavy cream; 1/2 ounce grated smoked Gouda; 1/2 ounce grated Parmesan

Servings: persons

2 ounces ground andouille sausage, casings removed
1 tablespoon unsalted butter
1 ounce yellow onion, brunoise
1/2 ounce green bell peppers, brunoise
1/2 ounce celery, brunoise
1/4 ounce minced garlic (from 1 to 2 cloves)
1/4 ounce green onion, diced
4 ounces homemade or store-bought cornbread
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast,
1/2 ounce unsalted butter
1 ounce minced garlic (about 2 cloves)
1 cup heavy cream
1/2 ounce grated smoked Gouda
1/2 ounce grated Parmesan

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).
2
Drain the liquid and set it aside in a small bowl to cool (you will use this to bind the stuffing).
3
Set aside the andouille.
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.
5
Set aside to cool.
6
Crumble the cornbread into a mixing bowl.
7
Add the andouille and crumble it together with the cornbread until large crumbs form.
8
Add the reserved rendered fat and the onion mixture and gently fold them into the cornbread mixture.
9
Set aside.
10
For the chicken: Grease a baking sheet with the oil.
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.
12
Preheat the broiler to high.
13
Scoop enough of the cornbread stuffing to cover the breast and press it down onto the top of the chicken.
14
Place the chicken on the prepared baking sheet and broil until the stuffing browns, 4 to 5 minutes.
15
For the smoked Gouda sauce: Melt the butter in a skillet over medium heat.
16
Add the garlic and cook to just release the flavor, no more than 2 minutes.
17
Add the heavy cream and bring to a boil, then add the Gouda and Parmesan and stir to thicken the sauce.
18
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.
19
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
20
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

330

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 2 ounces ground andouille sausage, casings removed, 1 tablespoon unsalted butter, 1 ounce yellow onion, brunoise, 1/2 ounce green bell peppers, brunoise, and more.

Yes, Harry T's Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harry T's Stuffed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions