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CHICKEN AND STUFFING BAKE

Chicken and Stuffing Bake
10/2010

Serves 4
1 (16-ounce) can whole berry cranberry sauce
3/4 cup low-sodium chicken broth
1/4 cup half-and-half
1 large egg , lightly beaten
Salt and pepper
3 tablespoons unsalted butter
1 onion, chopped fine
1 celery rib , chopped fine
4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk cranberry sauce, broth, half-and-half, egg, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Melt 2 tablespoons butter in large ovenproof nonstick skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir vegetables into cranberry sauce mixture. Fold in cornbread stuffing; set aside.

2. Pat chicken dry with paper towels and season with salt and pepper. Melt remaining butter in now-empty skillet. Cook chicken until golden brown, about 3 minutes per side. Cover chicken with stuffing mixture and bake until stuffing is golden brown and meat registers 160 degrees, 10 to 12 minutes. Serve.

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