Smoky Chicken Breasts with Raisin Cornbread Stuffing

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4 slices bacon, diced

1 cup chopped onion large white onion, chopped, about 2 cups

1 8-ounce package Sunsweet Jumbo Red Raisins (1 1/2 cups)

4 tablespoons coarsely chopped roasted almonds

1 6-ounce package seasoned corn bread stuffing

1 cup chicken broth

4 tablespoons orange juice

1 tablespoon smoked paprika

1 tablespoon chili powder

1/2 teaspoon salt

4 boneless chicken breast halves, skin-on

Vegetable oil, as needed


Heat oven to 400°F. Spray a 2-quart shallow baking dish with nonstick cooking spray and set aside.
In medium nonstick skillet, cook bacon over medium heat, stirring, until not quite crisp. Remove bacon to large bowl, set aside; reserve bacon drippings in skillet.
Sauté onion in bacon drippings until onion is soft and translucent, about 4 minutes.
Add onion to bacon in bowl along with raisins, almonds and cornbread stuffing. Drizzle broth and orange juice over stuffing; stir well. Spoon stuffing into prepared baking dish and set aside.
In small bowl stir together paprika, chili powder and salt. Rub a
teaspoon or so of spice mixture on all surfaces of chicken breasts.
Brown chicken skin-side-down in same skillet used for sautéing onions, adding vegetable oil if needed, until chicken is nicely browned, about 3-4 minutes.
Arrange chicken on top of stuffing. Bake for 30-35 minutes, until chicken is just done (juices will run clear).

Serves 4