Cornbread Stuffed Chicken Breasts

• 1 1/4 cups crumbled cornbread
• 1 large egg, lightly beaten
• 1 scallion, finely chopped
• Kosher salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) boneless, skinless chicken breasts

1. In a bowl, stir together the cornbread, egg, scallion and a pinch each of salt and pepper.
2. Place each chicken breast, smooth-side-up, on a work surface.
3. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast.
4. Reserve 1/4 cup of the cornbread mixture, then divide the remaining cornbread mixture between the breasts, stuffing them full.
5. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
6. Sprinkle the reserved 1/4 cup cornbread mixture over the chicken.
7. Preheat the oven to 425F.
8. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes.
9. Let stand 5 minutes before slicing and serving.

cornbread, egg, scallion, kosher salt, freshly ground black pepper, extravirgin olive oil, chicken breasts

Taken from www.foodandwine.com/recipes/cornbread-stuffed-chicken-breasts (may not work)