Cornbread Stuffed Chicken
This chorizo apple cornbread stuffed chicken is the perfect fall meal. It packs lots of flavor into a meaty, seasoned chicken breast.
Servings: 4 servings
Ingredients
- 4 large boneless skinless chicken breast
- 1 teaspoon kosher salt to taste
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 12 ounces raw chorizo sausages removed from casing
- 1 cup small diced apple
- 1/2 cup small diced yellow onion
- 1 cup minced fresh kale packed
- 1 clove garlic minced
- 1 teaspoon minced fresh thyme
- 1 cup dried cornbread stuffing
- 1/2 cup chicken stock
- 1/2 cup crumbled goat cheese
Instructions
- Season each chicken breast with equal amounts of kosher salt and black pepper.
- In a large skillet set over medium high heat add olive oil. Add the chicken and lightly brown on each side. Remove the chicken from the skillet and let cool.
- To the same skillet add chorizo and break it up so there are small pieces of sausage. Let brown for 10 minutes.
- Add in the diced apples and onions and continue cooking until the apples start to soften and the onions are translucent.
- Add in kale, garlic, and fresh thyme, and cook until it's wilted, about 5 minutes.
- Add in dried cornbread stuffing mix and chicken stock. Stir together and remove from the heat.
- Let the mixture sit as you prepare the chicken. This should give the mixture plenty of time to moisten. If you notice the stuffing mixture is still really dry simply add in a little more chicken stock.
- Preheat oven to 400 degrees F.
- Cut a slit into the chicken lengthwise making sure to not cut all the way through. You want the chicken to open like a slit as you're creating a little pocket for the stuffing to be stuffed into the chicken breast. Try to make the cut as even as possible so each side of the chicken is the same thickness.
- Stuff 1 tablespoon crumbled goat cheese into the chicken breast and fill each breast with equal amounts of stuffing. It's ok to really get the chicken stuffed full.
- You can use toothpicks to secure the top so the chicken stays tight and the stuffing doesn't fall out. Don't worry, it won't close completely. If you have leftover stuffing it's great as a leftover side dish!
- Add the chicken to a 9x13 casserole dish (stuffing side up) and roast for 25-35 minutes or until the chicken is fully cooked to 165 degrees F. The exact time will depend on the size and thickness of your chicken breasts.
- Once full cooked pull the chicken out of the oven and serve with 1 tablespoon crumbled goat cheese on top.
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 40g | Protein: 42g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 1219mg | Potassium: 629mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1423IU | Vitamin C: 26mg | Calcium: 169mg | Iron: 3mg