|1||PERDUE® Oven Ready Boneless Chicken Roast (1.75 lbs.)|
|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 or cranberries|
|1/3||cup fresh cilantro, minced|
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.
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.
Serve 1/2 cup stuffing with chicken burgers or sliced chicken roast.