Adapted from a recipe in Everyday with Rachael Ray, April 2008. The original recipe calls for the chicken breasts to be wrapped with bacon. If sodium is not a problem for you, go ahead with the bacon, but the dish is fine without it. If using bacon, partially cook it in the first step, remove from the pan to drain then saute the vegetables in the rendered bacon fat. After stuffing the chicken breasts, wrap with a slice of bacon and secure with a toothpick. Finish cooking the chicken breasts as directed.
1 onion, finely chopped
1 rib celery, finely chopped
1/2 red bell pepper, chopped
4 oz. shrimp (about 12) peeled, deveined and chopped
1 cup crumbled cornbread (about two 3-inch squares)
Salt and pepper
4 skinless, boneless chicken breasts (about 6 oz. each)
1. In a large skillet, heat 1 tablespoon of olive oil, then add the onion, celery and bell pepper. Cook until softened, about 3 minutes. Stir in the shrimp and cook until opaque, about 2 minutes. Stir in the cornbread; season with pepper.
2. Cut a 2-inch wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press the opening to seal.
3. Wipe out the skillet and heat over medium heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until the chicken is just cooked through, about 5 minutes.
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