Spicy Glazed Chicken Breasts With Corn Bread Dressing Recipe
Ingredients
| Chicken breasts | 8 | |
| 3 tbsp butter or vegetable oil 50 mL | ||
| Onion | 1 , chopped (DRESSING) | |
| Garlic | 2 Clove (5gm), finely chopped (DRESSING) | |
| Stalk celery | 1 , chopped (DRESSING) | |
| 2 sweet green peppers, diced | ||
| Green chilies | 1 Can (10oz), diced (DRESSING) | |
| Salt | 1/2 Teaspoon (DRESSING) | |
| Pepper | 1/2 Teaspoon (DRESSING) | |
| 4 cups diced Quick Corn Bread 1 L | ||
| 2 eggs, lightly beaten | ||
| Sour cream | 1 Cup (16 tbs) (DRESSING) | |
| 1 cup shredded old 250 mL | ||
| Cheddar cheese | ||
| GLAZE | ||
| Packed brown sugar | 1/3 Cup (16 tbs) (DRESSING) | |
| Orange marmalade | 1/3 Cup (16 tbs) (DRESSING) | |
| Lemon juice | 2 Tablespoon (DRESSING) | |
| Dijon Mustard | 1 Tablespoon (DRESSING) | |
| Chili powder | 2 Teaspoon (DRESSING) | |
| Cayenne pepper | 1/2 Teaspoon (DRESSING) | |
| Paprika | 1/2 Teaspoon (DRESSING) | |
| QUICK CORN BREAD | ||
| All purpose flour | 1 Cup (16 tbs) (DRESSING) | |
| Cornmeal | 1 Cup (16 tbs) (DRESSING) | |
| Granulated Sugar | 2 Tablespoon (DRESSING) | |
| 1 Ibsp baking powder 15 mL | ||
| Eggs | 2 (DRESSING) | |
| Milk | 1 Cup (16 tbs) (DRESSING) | |
| 1/4 cup butter, melted 50 mL | ||
Directions
Dressing: In large skillet, melt butter over medium heat; cook onion and garlic for 5 minutes or until tender and fragrant, stirring frequently.
Add celery, green peppers, chilies,salt and pepper; cook for 10 minutes or until softened.
Stir in corn bread.
Combine eggs, sour cream and cheese; stir into bread mixture until well moistened.
Spoon into greased 12 cup (3 L) casserole dish.
Bake in 350°F (180°C) oven for 30 to 40 minutes.
Glaze: Combine sugar, marmalade, lemon juice, mustard, chili powder, cayenne and paprika.
Pat chicken breasts dry.
Arrange skin side up on foil lined baking sheet; brush with some of the glaze.
Bake in 350°F (180°C) oven, basting with glaze every 15 minutes, for 40 to 45 minutes or until chicken is no longer pink inside.
Serve with dressing.
In bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine eggs, milk and butter; stir into dry ingredients just until blended.
Pour into greased 8 inch (2 L) square baking dish; bake in 375°F (190°C) oven for 30 to 35 minutes or until top is firm and tester comes out clean.
Let cool on rack.
Add celery, green peppers, chilies,salt and pepper; cook for 10 minutes or until softened.
Stir in corn bread.
Combine eggs, sour cream and cheese; stir into bread mixture until well moistened.
Spoon into greased 12 cup (3 L) casserole dish.
Bake in 350°F (180°C) oven for 30 to 40 minutes.
Glaze: Combine sugar, marmalade, lemon juice, mustard, chili powder, cayenne and paprika.
Pat chicken breasts dry.
Arrange skin side up on foil lined baking sheet; brush with some of the glaze.
Bake in 350°F (180°C) oven, basting with glaze every 15 minutes, for 40 to 45 minutes or until chicken is no longer pink inside.
Serve with dressing.
In bowl, combine flour, cornmeal, sugar, baking powder and salt.
Combine eggs, milk and butter; stir into dry ingredients just until blended.
Pour into greased 8 inch (2 L) square baking dish; bake in 375°F (190°C) oven for 30 to 35 minutes or until top is firm and tester comes out clean.
Let cool on rack.
Chef
