Rosemary Cornbread Stuffed Chicken Breast

PREPARE CHICKEN

What you'll need:

2 chicken breasts (fresh or frozen fresh)

2 tbsp olive oil

fresh ground black pepper to season

kosher salt to season

Prep and season the chicken, slice the breast down the center so it opens like a butterfly. Heat the skillet with olive oil. Add chicken and seer on high heat for 1 minute each side, or until both sides are light golden brown. Set aside and cover with foil.

PREPARE STUFFING

Now for the amazing stuffing:

2 tbsp of butter

1/4 cup of red onion (diced)

salt/pepper to taste

1 tbsp minced garlic (yes, the kind you get in a jar already prepped!)

1 cup cornbread stuffing mix. I always have some left over from Thanksgiving or some other dinner party. If not, just get the smallest box or make your own croutons and flavor them.

3 tbsp of stuffing seasoning from the same box

a few splashes of water to stir up drippings from pan

1/4 cup grated cheddar cheese. Get the good kind of cheese.

2 tbsp of dried rosemary

Add the butter to the olive oil left over from the chicken. Lower the heat to about medium high. Once the butter is melted add the onion, a few pinches of salt, pepper and cook until translucent looking (about 3 minutes). Add minced garlic and stir. Now, add the stuffing mix and the seasoning. Stir. At this point you may need to add some water to mix up the seasoning mix so it can absorb well into the cornbread. Once mixed well, add the grated cheddar cheese and mix until melted.

In the same pan, open the breasts and fill them with the stuffing. I used a toothpick to secure a bit so the stuffing stays in. It's okay to have stuffing left in the pan. It will crust up a bit and make a yummy side! Grate cheese over the top of the chicken, cover skillet and bake at 375 degrees for 20 minutes or until cooked through.

Enjoy and please let me know how you've made this recipe your own!