Cornbread Stuffed Chicken

• 3 slices Bacon
• 2 cups Prepared Cornbread, Crumbled
• 2 Tablespoons Yellow Onion, Finely Chopped
• 1 clove Garlic, Minced
• 1 cup Baby Spinach, Chopped
• 18 teaspoons Salt
• 18 teaspoons Black Pepper
• 4 Tablespoons Butter, Melted
• 4 whole Large Boneless, Skinless Chicken Breasts
• 3 Tablespoons Butter
• 1 teaspoon Yellow Onion, Chopped
• 3 whole Baby Portobello Mushrooms Sliced
• 1/2 Tablespoons All-purpose Flour
• 1/4 cups Whole Milk
• 1/4 cups Water
• 18 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. Preheat oven to 375 F.
2. 1.
3. Fry your bacon in a skillet over medium heat.
4. Once its crispy remove the bacon to a plate and reserve the drippings in the skillet.
5. When bacon has cooled chip it up.
6. In a large bowl, combine cornbread, onion, garlic, bacon, spinach, salt and pepper.
7. 2.
8. Add 4 tablespoons of butter into the skillet over medium heat and melt it in with the bacon drippings.
9. 3.
10. Add butter/bacon oil mixture to the cornbread mixture.
11. Stir to combine.
12. 4.
13. Preheat oven to 375 F. Using a small knife, make a small incision in the chicken breast without going all the way through.
14. In order to do this, turn the breast onto its side with the fattest part facing up; gently slice through the breast from top to bottom without opening up the pocket too much.
15. I also used my finger to slightly stretch the cavity.
16. 5.
17. Using your hand, place approximately 1/2 cup of stuffing into each breast.
18. 6.
19. Wrap the meat around the stuffing and secure the chicken closed with a toothpick.
20. 7.
21. Place the stuffed chicken on a baking sheet that youve lightly sprayed with non-stick spray.
22. Cover with foil.
23. 8.
24. Bake at 375 F covered for 30 minutes.
25. 9.
26. Remove the foil and cook for 5-10 minutes until lightly browned.
27. When done remove the pan from the oven and reserve the pan drippings.
28. 10.
29. Serve with mashed potatoes and mushroom gravy.
30. Quick mushroom gravy: Scrape the pan drippings from the baking sheet into a small skillet.
31. Add 3 tablespoons of butter and saute on medium low with 1 tablespoon chopped onion and 3 sliced baby portobello mushrooms.
32. After 3 minutes, add 1/2 tablespoon flour.
33. Stir and allow to cook for 1 minute.
34. Slowly add 1/4 cup whole milk while stirring in order to incorporate and prevent lumps.
35. Slowly add 1/4 cup water and bring to a simmer.
36. Add salt (1/8 teaspoon) and pepper (dash) or to taste.

bacon, yellow onion, clove garlic, baby spinach, salt, black pepper, butter, chicken breasts, butter, yellow onion, mushrooms, allpurpose, milk, water, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/cornbread-stuffed-chicken/ (may not work)