So, this was a two parter. The first part was a serious #FAIL. I got really frustrated and irritated that something so simple could come out just so…horribly wrong. I don’t like to fail when it comes to food. At least this one was edible. I have two that were COMPLETELY inedible and they both went down the garbage disposal not to be heard from again. No. I will not share.
I knew how I wanted to create this dish, but was distracted by S in the kitchen with me. He hasn’t been in there in a while and well, I didn’t write down the recipe and just lost sight of what I wanted to do because he was there. Yes, he still makes my heart flutter even though we’ve been together going on nearly 8 years now.
So, the first attempt, with pork mind you, was a failure. The breadcrumbs just didn’t stuffing up right. They were pasty? Too wet. Just not good. It tasted good, but the texture was just off. Unlike this recipe, which was delicious! As you can see, the stuffing mix did exactly what it was supposed to do and fluffed up nicely.
Yes, I did shed some tears chopping those babies. Honestly is it just me or are onions stronger and make you cry more? Do we lose our tolerance for them as we age? I think I’ve tried everything but goggles. Do those really work? Because I’m getting tired of the stinging pain when I chop them and I KNOW S is getting tired of me cursing up a storm when I have to chop them.
Shocker I know. I swear. Like a sailor when I have to chop onions. *hangs head in shame*
But honestly, is it just me or are they super powerful now?
But just look at it? Doesn’t it look worth it? The onions are super sweet and tender. They really add delicious flavor to the herbs and spices mixed with the stuffing. And considering stuffing doesn’t take long to cook – it’s essentially boil broth, add mix, set 5 minutes, fluff and serve – this meal can easily be you and your kids new weeknight favorite.
You probably have all the ingredients in your pantry right now. Maybe not a bag of stuffing mix, but I’m sure you have some kind of stuffing mix in a box in your pantry. I mean, Thanksgiving is just around the corner. Just saying.
No. That’s not really a lot of food. That’s a small salad plate that I keep at work. You see, the light at home is gone. Thank you daylight savings.
So, I have some prop plates, bowls, forks, and spoons at work because, at least in this office, there’s some nice , diffused morning light that I can use to photograph my food. Crap. We needed to fill out that form. Tonight. Tonight we will fill out a pre-approval for a home. I’m telling you this now so I don’t forget when I get home.
Where was I? Oh yes! Light! So, the office I’m currently working in has really nice diffused light until around 11 or so. Lord knows what office I’ll have when we move in December.
Yes, we are moving our office to be closer to the rest of finance. I’m skeptical. I mean, they think we’re complete idiots and don’t know what we’re doing. But, it’s like asking someone to solve a puzzle. You give them the WHOLE BOX of pieces, but only show them a corner of the image. Now. Solve the puzzle. Anyone with that task will probably look like an idiot. Because they can’t see the whole picture.
Sorry. Rant over.
Just look at that herb and spice coating on the chicken. You know that have amazing flavor just by looking at it. And see those onions there? Sitting on top of the cornbread stuffing? Uh huh. It was difficult not wanting to lick the pan. This will definitely be on the “make again” list. I’m sure you will love it just as much as we did.
- 1 pound boneless, skinless chicken breast
- 2 cups thinly sliced onions
- 4 cups cornbread stuffing mix
- 1/2 cup dry, white wine
- 2 cups fat free chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Heat a large skillet coated with cooking spray over medium heat. Add the onions and sauté 10 to 15 minutes or until the onions begin to turn golden brown. Remove from heat and set aside.
- Return the pan to the heat and cook the chicken 5 to 7 minutes on each side or until the chicken is just cooked through. Remove from heat and keep warm.
- Return the onions to the pan and add the wine and de-glaze the pan, scraping to remove any browned bits. Add the chicken broth and bring to a boil. Boil 2 to 3 minutes or until reduced slightly.
- Stir the stuffing mix into the broth mixture. Place the chicken on top of the stuffing mixture. Cover and allow to rest 7 minutes. Fluff with a fork and divide evenly between four plates. Top with one chicken breast and serve.