For this chicken recipe, the chicken needs to be larger than a skimpy 4-ounce chicken breast half. Select big chicken breast halves that are 5 to 6 ounces each. That way they’ll be just big enough to butterfly and stuff. And you won’t have to be concerned about the stuffing falling out when they’re baked.

Baked Chicken ’n’ Dressing with Creamy Gravy

Makes 8 servings

INGREDIENTS:

8 (5- to 6-ounce) boneless skinless chicken breasts, trimmed
2 1/3 cups cornbread stuffing mix
1/4 teaspoon celery salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground sage
3/4 cup Kitchen Basics® Chicken Cooking Stock
1 large Eggland’s Best® egg, beaten
1 tablespoon butter
1/2 cup chopped onion
1/4 teaspoon minced garlic
1/4 cup butter, melted
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Creamy Gravy (recipe follows)

STEPS:

Preheat oven to 375°. Lightly spray a shallow baking dish with nonstick cooking spray.

To butterfly the chicken breasts, use a sharp knife to cut horizontally through each breast half without cutting all the way through. Open up the cut sides, like a book, and flatten the chicken with your hands.  You’ll have 2 attached equal-size pieces that look sort of like a butterfly.

In a large resealable plastic bag, place one butterflied chicken breast. Using a meat mallet or a heavy rolling pin, pound the meat to about ¼-inch thickness. (Chicken flattens easily so be careful not to tear the chicken or flatten too thin.) Remove chicken breast from plastic bag.

Repeat with the remaining chicken breast halves. Set aside.

In a medium bowl, combine cornbread stuffing mix, salt, poultry seasoning, sage, stock, and egg. Set aside.

Place 1 tablespoon butter in a nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring constantly, until onion is transparent, about 5 minutes. Add cooked onion and garlic to stuffing mix, stirring well.

Spoon about ¼ cup stuffing mix on one side of each butterflied chicken breast.

Fold remaining half of chicken over stuffing, and secure with wooden picks or silicone food wraps. Place stuffed chicken breasts in prepared dish.

In a small bowl, combine ¼ cup melted butter, basil, oregano, thyme, salt, and pepper. Brush mixture over chicken, and bake, uncovered, for 30 minutes or until chicken is done. Reserve ¼ cup drippings from dish for Creamy Gravy.

Serve chicken with Creamy Gravy.  

Creamy Gravy

Makes about 2 1⁄2 cups

INGREDIENTS:

1/4 cup reserved drippings from baked 
    chicken
1/4 cup all-purpose flour
2 1/2 to 3 cups warm whole milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper

STEPS:

In a medium skillet, place drippings over medium heat.

Add flour, stirring constantly for 2 to 3 minutes or until flour browns.

Gradually add milk, and cook, stirring constantly with a wire whisk, until mixture thickens and is smooth.

Stir in salt and pepper.