Recipes

Prep/Cook Time: 35 Minutes
Servings: 4
Average Rating:

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1	package PERDUE® Boneless Skinless Chicken Breast Roast, Smokehouse Peppercorn (1 lb.) PERDUE® Boneless Skinless Chicken Breast Roast, Smokehouse Peppercorn (1 lb.) (78003)
	Alternate Perdue Products:
	PERDUE® Boneless Skinless Chicken Breast Roast, Lemon Herb (1 lb.) PERDUE® Boneless Skinless Chicken Breast Roast, Lemon Herb (1 lb.) (78002)
1	tablespoon vegetable oil
3/4	cup sweet onion, chopped
1/2	cup celery, diced
1/2	cup green bell pepper, diced
1/2	teaspoon garlic, minced
1/2	cup canned chipotle pepper in adobo, chopped
3/4	cup low-sodium chicken broth, hot
1	cup dried corn bread stuffing, unseasoned
1/4	cup dried cherries (Alternate: cranberries)
1/3	cup fresh cilantro, minced

1. In a large skillet, heat oil over medium-high heat; add onions and saute 2 minutes, stirring often. Add celery, peppers, garlic and chipotle and continue cooking 3-4 minutes. Stir in chicken broth and cherries and bring to a boil. Remove from heat and cool slightly.
2. Stir corn bread stuffing into hot vegetable mixture and mix well; mix in cilantro. Put mixture into a greased 1 1/2 quart casserole dish and bake 20-25 minutes or until stuffing is firm and steaming.
3. Serve 1/2 cup stuffing per serving with 3 oz. roasted chicken breast slices.