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  Whole chicken breasts 8
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Herb-seasoned stuffing mix 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Poultry seasoning 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs), melted

Cut breasts through white cartilage at V of neck.
Using both hands, grasp the small bones on either side.
Bend each side back, pushing up with fingers to snap out breastbone, keeping meat in one piece.
Do not remove skin.
Sprinkle cut side with salt.
In skillet cook onion and celery in the 2 tablespoons butter till tender.
Add corn, stuffing mix, egg, poultry seasoning, and salt; mix well.
Spoon some corn mixture on cut side of each chicken breast.
Fold over and skewer or tie closed.
Grill chicken over medium-hot coals till tender, 30 to 35 minutes, tuming;often.
Brush with the 1/4 cup melted butter during the last 10 minutes.

Recipe Summary

Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2457 Calories from Fat 834

% Daily Value*

Total Fat 95 g146.2%

Saturated Fat 50.5 g252.5%

Trans Fat 0.3 g

Cholesterol 1195 mg398.3%

Sodium 1761.5 mg73.4%

Total Carbohydrates 48 g16.1%

Dietary Fiber 8.9 g35.6%

Sugars 18.2 g

Protein 333 g665.3%

Vitamin A 57.8% Vitamin C 34.5%

Calcium 30.5% Iron 74.4%

*Based on a 2000 Calorie diet

Corn Stuffed Chicken Breasts Recipe