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Chicken Breasts With Corn Bread Dressing

Chicken Breasts With Corn Bread Dressing

Chicken Breasts With Corn Bread Dressing

Sautéed celery and onion. Turn plain croutons and chicken breasts into a new savory seasonal favorite.

Ingredients

  • 1 tbsp. Chicken Grilling Blend
  • ½ c. chopped onion
  • 4 4-oz. boneless, skinless chicken breasts
  • 2 tsp. ground sage
  • 1 tbsp. Original Blend
  • 1 ½ tsp. Original Blend
  • 1 c. chopped celery
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. unsalted butter or margarine

Directions

  1. Combine 1 tablespoon Original Blend, Chicken Grilling Blend and parsley. Mix lightly.
  2. Coat chicken breasts on both sides with seasoning mixture.
  3. Spray large nonstick skillet with cooking spray.
  4. Heat skillet over medium heat until hot.
  5. Add chicken breasts to skillet, cook 3 to 5 minutes on each side or until lightly brown.
  6. Remove chicken breasts from skillet, set aside.
  7. Melt butter in skillet over low heat.
  8. Add celery, onion, 1 1/2 teaspoons Original Blend and sage, mixing to blend.
  9. Cook over medium heat 5 to 7 minutes or until vegetables are crisp tender.
  10. Remove from heat.
  11. Combine cornbread crumbs and croutons in mixing bowl.
  12. Add vegetable mixture and broth, mixing to blend.
  13. Spoon dressing mixture into 2 1/2-quart baking dish lightly sprayed with nonstick cooking spray.
  14. Arrange chicken breasts on top of dressing mixture.
  15. Cover and bake in preheated 350-degree oven for 45 minutes.
  16. Remove cover, continue baking 5 to 10 minutes or until chicken breast registers internal temperature of 170 degrees.
  17. Garnish with celery leaves, if desired.