Blueberry Chipotle Stuffed Chicken Breasts (Recipes / Main Course) -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart -- Breasts Chicken Stuffed Chipotle Blueberry

<H1>Blueberry Chipotle Stuffed Chicken Breasts -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> $0.00 Blueberry Chipotle Stuffed Chicken Breasts : When you're looking for an elegant and tasty entrée for a great meal, try this winner. You won't be disappointed when you taste the delicate chicken flavor paired with a nicely zesty, flavorful stuffing redolent with the musky taste of blueberries. The stuffing can be prepared a day ahead and kept refrigerated. Stuffing: 1 stick unsalted butter 1/2 cup finely chopped onion 1-1/2 teaspoons minced fresh sage 1 tablespoon minced fresh parsley 1 teaspoon minced fresh thyme 1-1/2 cups day-old cornbread, or fresh cornbread crumbled and air-dried 1 cup crumbled French bread 1/4 cup chicken stock, or more if needed 1/2 cup Fischer & Wieser's Blueberry Chipotle Sauce 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Chicken: 4 (6-8-ounce) boneless, skinned chicken breasts, trimmed 2 eggs whisked into 3 cups milk 2 cups dried bread crumbs, seasoned with 2 teaspoons salt, 2 teaspoons black pepper and 2 teaspoons granulated garlic Additional Blue Chipotle Sauce for finishing Begin by making the stuffing. Melt the butter in a heavy 10-inch skillet over medium heat. When butter has melted and foaming subsides, add the onion, sage, parsley and thyme. Cook, stirring often, until onion is wilted and transparent, about 5 minutes. Turn mixture out into a medium-sized bowl; add remaining stuffing ingredients and stir with a large spoon to blend well, making sure all dry ingredients are well moistened, adding additional chicken stock if needed for a moist stuffing. Refrigerate until well chilled. To assemble and bake the breasts, preheat oven to 350 degrees. Using a sharp boning knife, make a horizontal slit in the side of each breast. Extend the knife blade almost all the way through the breast and to each side, making a deep pocket. Stuff a portion of the chilled stuffing into each breast pocket. Seal the slit front edge with toohpicks. Dip the breasts first into the egg wash, then into the seasoned breadcrumbs, coating both sides well. Place the breaded breasts in a shallow baking dish and cook in preheated oven for 25 minutes, or until juices run clear. Remove toothpicks and serve hot, drizzled a small amount of additional Blueberry Chipotle Sauce. Serves four. 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