Opryland Stuffed Chicken
Recipe from Midwest Living

At the Opryland Hotel in Nashville, Tennessee, it wouldn't be the holidays without this chicken dish. Make the cranberry and nut stuffing at your own holiday meal.


Opryland Stuffed Chicken

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Ingredients
  • 2  cups
    coarsely crumbled corn bread
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  • 1/4  cup
    sliced almonds, toasted
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  • 1/4  cup
    dried cranberries or currants
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  • 2  tablespoons
    sliced green onion
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  • 2  teaspoons
    snipped fresh sage or 1/2 teaspoon dried sage, crushed
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    fresh-ground pepper
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  • 2  tablespoons
    butter, melted
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  • 1  14-1/2-ounce can
    chicken broth
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  • 4  large
    skinless, boneless chicken breast halves (about 1 pound total)
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  • 1/8  teaspoon
    paprika
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  • 2  tablespoons
    butter
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  • 2  tablespoons
    all-purpose flour
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  • 1/4  teaspoon
    dried thyme, crushed
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  • 1/4  teaspoon
    dried rosemary, crushed
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Directions
1.
For stuffing: In a large bowl, combine corn bread, almonds, cranberries, green onion, sage, salt, and pepper. Drizzle with 1 tablespoon of the melted butter and 1/2 cup of the chicken broth to moisten, tossing lightly.
2.
Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from center of the chicken to the edges, pound the meat to 1/4-inch thickness. Remove plastic wrap.
3.
Place about 1/2 cup of the stuffing on each piece of the chicken. Fold the chicken to completely enclose the filling. Place chicken bundles in an 8x8x2-inch baking dish (2-quart square).
4.
In a small bowl, combine remaining 1 tablespoon melted butter and the paprika. Brush each of the chicken bundles with mixture. Bake the chicken, uncovered, in a 350 degree F oven 30 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted into stuffing registers 165 degree F.
5.
For sauce: In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Stir in the flour, thyme, and rosemary. Add the remaining broth all at once to the flour mixture in the saucepan. Cook and stir the sauce over medium heat until it's thickened and bubbly. Cook and stir the sauce for 1 minute. Season to taste.
6.
To serve, transfer chicken bundles to a warm serving platter. Spoon some of the sauce over chicken. Pass remaining sauce. Makes 4 servings.

Note
To toast the almonds, spread them in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice so the almonds don't burn.

Make-Ahead Tip
Prepare the chicken bundles and place them in a baking dish. Cover and chill chicken for 1 to 4 hours. Uncover chicken and brush bundles with mixture of melted butter and paprika. Bake chicken as directed.

Stuffing Options
You can use this recipe to stuff a 2-1/2 to 3-pound broiler-fryer chicken. Triple the recipe for a small turkey. Or transfer the stuffing mixture to a 2-quart casserole and bake, covered, in a 325 degree F oven for 45 minutes. Serve stuffing in casserole with roasted chicken or turkey.

Nutrition Note
To reduce the sodium, omit the salt and use reduced-sodium, chicken broth.
Nutrition information
Calories 446, Total Fat 23 g, Cholesterol 126 mg, Sodium 922 mg, Carbohydrate 27 g, Fiber 3 g, Protein 32 g. Percent Daily Values are based on a 2,000 calorie diet
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