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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Food is our common ground, a universal experience."
-James Beard

The refrigerator light goes on...

The key is to pound the chicken flat enough that it is large enough to accommodate the cornbread - but not too thin. You want the chicken to roll around the bread with at least enough to have an extra lip on the final side so that the chicken is sealed but one side has just a little extra and everything will hold together with the skewers.

You can use plain cornbread for this recipe and even a bottled barbecue sauce (careful on sodium content) but this recipe is actually a lot simpler than it seems. The cornbread takes about 10 minutes to throw together and the barbecue sauce even less. You will have leftovers of both to use for other recipes or meals.

Pounding Meat

When pounding meat, there are two important factors for success. The first is plastic wrap. Don't scrimp on the amount that you use as the meat will need enough room to spread out as you pound it. The second is to choose a heavy meat mallet with a flat side.

Begin with the cut of meat in between the sheets of plastic wrap. For a chicken breast, the plastic wrap should be at least 12 inches square. Begin by pounding gently at the thickest portion of the meat. As the meat flattens out gently pound by moving slowly towards the outside of the meat so it will flatten to equal thickness.


 

Cornbread Stuffed Barbecue Chicken



Servings = 2 | Serving size =4 ounces chicken with stuffing

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe also requires making Barbecue Sauce and Gluten Free Poblano and Chipotle Cornbread

This recipe does not make very good leftovers.

Serve with Candied Carrots or Zucchini Salad or Traditional Carrot Salad

8 ounces boneless, skinless chicken breast
2 servings Gluten Free Poblano and Chipotle Cornbread
4 Tbsp barbecue sauce
2 tsp olive oil
4 bamboo skewers

Cornbread Stuffed Barbecue Chicken
Preheat the oven to 375F.

Cut the chicken breast into 2 four ounce filets.

Place each piece of chicken between two sheets of plastic wrap.

Using the flat side of a meat mallet or the bottom of a heavy sauce pan, flatten the chicken breast. The meat should not be too thin and the flattened breast should be about five inches in diameter.

Paint the inside of each chicken breast with 1 tablespoon of barbecue sauce.

Place the cornbread on top of the chicken breast at one side. Roll the chicken breast around the cornbread.

Skewer through the roll to keep the rolls sealed.

Place the olive oil in a large skillet over high heat.

Add the chicken rolls to the pan and sear for about 30 seconds on both sides.

Top the chicken with the remaining barbecue sauce and place the pan in the oven.

Roast for 12 minutes.

Serve.

Nutrition Facts

Serving size = 4 ounces chicken with stuffing

Servings = 2

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Amount Per Serving

Calories 387 Calories from Fat 2
  % Daily Value
Total Fat 9g 17%
    Saturated Fat 2g 9%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 125mg 40%
Sodium 473mg 20%
Total Carbohydrates 52g 35%
    Dietary Fiber 1g 8%
    Sugars 16g  
Protein 32g  
Vitamin A 15% Vitamin C 37%
Calcium 12% Iron 14%
Vitamin K 5 mcg Potassium 601 mg
Magnesium 82 mg