Chorizo And Cornbread Stuffing For A Spicy Chicken

Ingredients

For the stuffing:

1/4 cup vegetable oil

1 Fresno chile, minced

1 onion, medium dice

3 celery stalks, medium dice

6 chicken livers, minced

1 cup chopped pecans

1 medium yellow squash, small dice

1 cup panko breadcrumbs

1 cup cornbread crumbs

1 egg, beaten

1/2 cup heavy cream

1/4 bunch contemporary cilantro, coarsely chopped

1/2 teaspoon floor cumin

1 lemon, zested

1 tablespoon minced contemporary rosemary

1 teaspoon salt

half of teaspoon black pepper

1/4 cup chopped contemporary parsley

1/4 cup chopped recent sage

For the chicken:

– four boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1 teaspoon salt

– half teaspoon black pepper

– 1/4 cup all-purpose flour

– 1/4 cup butter

– 1/4 cup finely diced onion

– 1/4 cup finely diced celery

– 1/4 cup finely diced green bell pepper

– 1/2 cup chicken broth

– half cup heavy cream

– half cup shredded cheddar cheese

– 1/4 cup finely diced chorizo

– 1/4 cup cornbread crumbs

– 1/4 cup chopped contemporary parsley

Instructions

For the stuffing:

Instructions, For the stuffing:

1. Preheat oven to 375 degrees F (190 levels C).

2. In a large bowl, mix the cornbread cubes, chorizo, onion, celery, bell pepper, and parsley.

3. In a separate bowl, whisk collectively the chicken broth, eggs, and spices.

4. Pour the wet elements over the dry components and mix well.

5. Season to style with salt and pepper.

6. Pour the stuffing a chicken into a greased 9×13 inch baking dish.

7. Bake for 30-35 minutes, or until the stuffing is golden brown and set.

8. Serve warm together with your favourite vacation meal.

For the chicken:

– Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.

– Heat olive oil in a big skillet over medium heat. Brown chicken breasts on both sides. Transfer chicken breasts to a 9×13 inch baking dish.

– In the same skillet, prepare dinner onion and celery until softened. Add garlic and cook for 1 minute longer.

– In a big bowl, mix chorizo, cornbread crumbs, cooked vegetables, chicken broth, eggs, parsley, and thyme. Stir well.

– Spoon stuffing mixture over chicken breasts. Bake in preheated oven for forty five minutes, or till chicken is cooked through.