8 tablespoons, l stick butter, divided
l small sweet onion, diced
3 cups collard greens, washed, chopped
2 cups crumbled cornbread
l egg, lightly beaten
l teaspoon dried sage
8 boneless, skinless chicken breast halves, pounded
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups rice, cooked
4 tablespoons butter
2 medium sweet onions, thinly sliced
2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon brown food coloring
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup cold water
2 tablespoons cornstarch


1. Prepare Chicken: Preheat oven to 375 degrees F and grease large baking dish. In large skillet, melt all but l tablespoon butter over medium heat. Add onion and saute until translucent.
2. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and cool completely.
3. Place 1/8 of stuffing on center of each chicken breast; roll and tuck ends under.
4. In large, greased baking dish, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper. Place in oven and cook until juices run clear and a fork can be inserted in chicken with ease, about 20 minutes.
5. Meanwhile, prepare Gravy: In skillet, melt butter over medium heat. Add sweet onions and saute until translucent. Add chicken broth, heavy cream, food coloring, salt and pepper; bring to a boil.
6. In cold water, dissolve cornstarch; add some gravy from skillet and stir to mix well. Add cornstarch mixture to gravy, stirring constantly to prevent lumps. Bring to a boil, stirring constantly, until thickened.
7. Slice each breast into 5 slices and arrange on plate with rice and sweet onion gravy.

If you would like to make some of this recipe ahead of time, the cornbread-collard stuffing and the sweet onion gravy can be made, cooled and stored for 1 or 2 days ahead of time. Also, if you are unable to find collard greens, fresh spinach can be substituted.

Baked Chicken Breast with Cornbread-Collard Stuffing & Sweet Onion Gravy
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