Spicy Glazed Chicken Breasts With Corn Bread Dressing
|Butter/Vegetable oil||3 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Celery stalk||1 , chopped|
|Sweet green peppers||2 , diced|
|Diced green chilies||1 Can (10 oz)|
|Diced quick corn bread||4 Cup (64 tbs)|
|Eggs||2 , lightly beaten|
|Sour cream||250 Milliliter (1 cup)|
|Shredded old cheddar cheese||250 Milliliter (1 cup)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
|Lemon juice||25 Milliliter (2 tablespoon)|
|Dijon mustard||15 Milliliter (1 tablespoon)|
|Chili powder||2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|For quick corn bread|
|All purpose flour||250 Milliliter (1 cup)|
|Cornmeal||250 Milliliter (1 cup)|
|Granulated sugar||25 Milliliter (2 tablespoon)|
|Baking powder||15 Milliliter (1 tablespoon)|
|Milk||250 Milliliter (1 cup)|
|Butter||50 Milliliter, melted (1/4 cup)|
Dressing: In large skillet, melt butter over medium heat; cook onion and garlic for 5 minutes or until tender and fragrant, stirring frequently.
Add celery, green peppers, chilies,salt and pepper; cook for 10 minutes or until softened.
Stir in corn bread.
Combine eggs, sour cream and cheese; stir into bread mixture until well moistened.
Spoon into greased 12 cup (3 L) casserole dish.
Bake in 350Â°F (180Â°C) oven for 30 to 40 minutes.
Glaze: Combine sugar, marmalade, lemon juice, mustard, chili powder, cayenne and paprika.
Pat chicken breasts dry.
Arrange skin side up on foil lined baking sheet; brush with some of the glaze.
Bake in 350Â°F (180Â°C) oven, basting with glaze every 15 minutes, for 40 to 45 minutes or until chicken is no longer pink inside.
Serve with dressing.
In bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine eggs, milk and butter; stir into dry ingredients just until blended.
Pour into greased 8 inch (2 L) square baking dish; bake in 375Â°F (190Â°C) oven for 30 to 35 minutes or until top is firm and tester comes out clean.
Let cool on rack.