Montreal Baked Chicken with Cornbread Dressing
Ingredients:
6 chicken breasts skinned and deboned
Montreal Chicken seasoning
Rinse and clean chicken ensuring to pat dry with a paper towel.
Sprinkle Montreal Chicken Seasoning generously on both sides.
Sear for one minute on each side in a medium frying pan with 3 tbsp. olive oil and place the seared chicken on a baking sheet. Heat in a preheated 350 degree oven for about 45 minutes or until chicken is done.
Cornbread dressing
Prepare cornbread according to package instructions. You need enough for about a 9 inch skillet or baking pan. I prefer to use the iron skillet.
Next add the cornbread in a large bowl, one bag of Pepperidge Farm Herb stuffing mix, one egg, cooked vegetables, 1/4 cup of milk. Mix well.
Add 48 oz. of chicken broth and mix until chicken broth is well incorporated into the dressing.
In a large baking pan, melt a stick of butter in the preheated 350 degree oven. Remove pan and add the dressing mix and place back into the over. Bake at 350 degrees until lightly browned. Usually about 35-40 minutes.
Cooked vegetables:
1 small onion diced
1 small bell pepper diced
2 stalks celery diced
1/2 stick butter
salt and pepper
In a medium skillet over medium heat melt the butter and then add the remaining ingredients and 1/2 cup of water. You will cook these over medium heat until the vegetables are soft.
6 chicken breasts skinned and deboned
Montreal Chicken seasoning
Rinse and clean chicken ensuring to pat dry with a paper towel.
Sprinkle Montreal Chicken Seasoning generously on both sides.
Sear for one minute on each side in a medium frying pan with 3 tbsp. olive oil and place the seared chicken on a baking sheet. Heat in a preheated 350 degree oven for about 45 minutes or until chicken is done.
Cornbread dressing
Prepare cornbread according to package instructions. You need enough for about a 9 inch skillet or baking pan. I prefer to use the iron skillet.
Next add the cornbread in a large bowl, one bag of Pepperidge Farm Herb stuffing mix, one egg, cooked vegetables, 1/4 cup of milk. Mix well.
Add 48 oz. of chicken broth and mix until chicken broth is well incorporated into the dressing.
In a large baking pan, melt a stick of butter in the preheated 350 degree oven. Remove pan and add the dressing mix and place back into the over. Bake at 350 degrees until lightly browned. Usually about 35-40 minutes.
Cooked vegetables:
1 small onion diced
1 small bell pepper diced
2 stalks celery diced
1/2 stick butter
salt and pepper
In a medium skillet over medium heat melt the butter and then add the remaining ingredients and 1/2 cup of water. You will cook these over medium heat until the vegetables are soft.