The Holiday Stuffed Chicken You Need Right Now

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: turkey breasts

Thighs are juicier and more flavorful; turkey is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories and higher in protein; ricotta is often cheaper.

Trim excess fat from large chicken breasts.

Slice a pocket into each chicken breast to create a butterfly effect.

Place chicken breasts in a Ziploc bag with shiny skin side up.

Use a mallet to pound the chicken breasts to about a quarter of an inch thick.

Fill the chicken pocket with cold leftover cornbread dressing and roll it up, seam side down.

Freeze the stuffed chicken breasts until firm.

Make a slurry with 1 cup of flour and 1 cup of cold water.

Dip the stuffed chicken in the slurry, then coat with panko bread crumbs.

Heat oil in a cast iron skillet to 325-350°F.

Carefully place the breaded chicken in the hot oil to fry until golden brown.

Transfer the fried chicken to an oven preheated to 375°F and bake for about 30 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens