CHICKEN STUFFED
WITH CORNBREAD
Mise en place:
1/4 cup chopped celery
1/4 cup onions (chopped)
1/4 cup sliced mushrooms
¼ cup diced red green peppers
TT crumbled cornbread
¼ cup bread crumbs (seasoned)
TT chicken broth
(for mix and sauce)
TT sage
1 egg
(butter flour tbls each four roux)
1/4 cup onions (chopped)
1/4 cup sliced mushrooms
¼ cup diced red green peppers
TT crumbled cornbread
¼ cup bread crumbs (seasoned)
TT chicken broth
(for mix and sauce)
TT sage
1 egg
(butter flour tbls each four roux)
Celery red, green peppers and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine cornbread, veggie mix, bread crumbs, chicken broth, egg, poultry seasoning and sage. Set aside.
Pound out chicken flat. Fill with stuffing. Roll
In pan sear chicken, then place in baking oval, in *350 oven for 10-15 mins till brown
In pan make roux, then add stock, adjust salt & pepper, put chicken back into liquid and turn while it simmers 5-10 mins. Serve on rice or pasta put chicken on top and then cover with sauce and garnish appropriately
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