Yesterday I was able to spend a little more time on supper and make something that was actually different and good, as opposed to the frantic meals I usually prepare. (Feels like everything is frantic and half-done these days...)
It was easy though--stuffed chicken breast. Here's what I did, so I have it for future reference. Maybe you'll enjoy it too!
8 chicken breasts
1 batch cornbread (The recipe took 2 cups--that size of a batch.)
1/2 red bell pepper
1/2 green bell pepper
1 small onion
poultry seasoning (about 1 T)
sage (about 1 t)
salt and pepper
chicken broth to moisten
I sauteed the veggies in a bit of olive oil till soft. (some celery, mushrooms, or pimiento would be good too, I think...)
Then crumbled the cornbread in.
Added dry ingredients.
Stirred in enough broth to make it moist.
Then I tasted it--before I put the egg in. (I'm weird that way. I don't eat raw cookie dough either.)
Added the egg and mixed really well.
Slit and stuffed the chicken breasts. Put them on a big cookie sheet.
Put the leftover dressing around them. Put a bit of water in the pan so they wouldn't stick and dry out.
Covered and baked at 350 for about 1 hour.
Would have been even better with gravy. But it was fine this way too.