Ingredients:
1 (8 1/2 ounce) packages Jiffy cornbread mix
1 eggs
1/3 cup milk
2 stalks celery, diced
4 green onions with tops, diced
1/2 granny smith apples, diced
1/2 teaspoon thyme
2 tablespoons butter
1/2 cup chopped walnuts or 1/2 cup slivered almonds
4 boneless skinless chicken breasts
2 cups apple juice
2 granny smith apples, sliced into rounds
2 tablespoons fresh lemon juice
1 tablespoon cinnamon
1 salt and pepper, to taste
Directions:
Prepare Jiffy cornbread (mix plus 1 egg plus 1/3 cup milk), baked for 25 minutes in 8×8 pan and then cooled and crumbled (2 cups).
Saute celery, onion, apple and thyme in melted butter.
Add crumbled cornbread, 1 beaten raw egg, salt & pepper and walnuts.
Add enough water (4 tbsp) so that mixture holds together.
Set aside.
Marinate chicken in apple juice, lemon juice and cinnamon, one hour to overnight.
Slice apples into rounds.
Place chicken breasts in (sprayed with nonstick) glass baking dish, so that they don’t overlap, place stuffing on top of chicken and apple rounds on top of stuffing and bake in 400 degree oven for 30 minutes or until chicken is fully cooked (no pink).
Serve with green salad and chocolate almond cookies for dessert!
Servings: 4-6
Time preparation: 90 min.
Time total: 120 min.