Ingredients Jump to Instructions ↓

  1. Chicken

  2. 4 Bone-in , skin-on chicken breast halves

  3. 1 cup Seasoned Bread Crumbs

  4. 1/2 cup Grated Parmesan Cheese

  5. Buttermilk

  6. Oil , for frying about 1/4 cup plus a "touch" of butter

  7. Cornbread Dressing

  8. 8" Iron Skillet

  9. 4"heels" Whole Wheat Bread (end Pieces Out of a Loaf of Bread)** See Note **

  10. 1 Tbsp Butter

  11. 1 Medium Onion

  12. 1 stalk Celery

  13. 1 tsp Minced Garlic

  14. 1 tsp Poultry Seasoning

  15. 3 Tbsp Rubbed Sage

  16. 1 Large Egg

  17. Salt/pepper , to taste

  18. 4 cups Chicken Broth or Stock

  19. Blackened Green Beans

  20. About 4 Cups French Style Green Beans , thawed

  21. 2 Tbsp Paprika

  22. 1 tsp Chili Powder

  23. 2 tsp Garlic Powder

  24. 1 tsp Ground Cumin Seed

  25. 1 tsp Black Pepper

  26. 2 tsp Kosher Salt

  27. 1 - 2 Tbsp Olive Oil

  28. Couple Tablespoons of Butter

  29. Grated Parmesan Cheese

  30. Gravy

  31. Chicken Pan Drippings

  32. 2 - 3 Tbsp Flour

  33. Ground Pepper , salt to taste

  34. About 2 Cups of Water or Chicken Broth

Instructions Jump to Ingredients ↑

  1. The weather was really nasty around here today and I was trying to come up with something for dinner (for my daughter and I) with whatever I had in-house. She LOVES cornbread dressing and gravy, so that was the start of this meal. My measurements are "guess-ti-mats", so you will have to adjust to your own taste. We really enjoyed the meal and hope you do, too!

  2. ** NOTE ** I ALWAYS have the "heels" in the freezer from loaves of bread. When we polish off a loaf of bread, I take the end pieces and accumulate them in a bag in the freezer to be used for other purposes, especially dressing!!!

  3. FOR THE CHICKEN Place the chicken breasts in a large zip-lock bag, pour in buttermilk to cover and marinate for about 1 hour in the refrigerator.

  4. Mix the bread crumbs, Parmesan cheese and poultry seasoning in a shallow bowl. Pull the chicken breasts out of the buttermilk allowing excess to drain off and roll in the bread crumb mixture, THOROUGHLY.

  5. Place the coated breasts on a rack to "dry" for about 10 - 15 minutes before frying. Heat some canola oil with a tablespoon butter in the high-sided skillet. Add the "dried" chicken and fry until thoroughly browned before turning; repeat on "all sides" until cooked and browned; place on a platter and keep warm.

  6. FOR THE PAN GRAVY After removing the chicken, add about 2 tablespoons of flour. Using a spatula or spoon, stir the flour into the pan drippings, scraping any "bits" from the bottom of the pan, for about 2 minutes; add salt and pepper to taste. Slowly pour in water (about 2 cups) while stirring; reduce heat and simmer for an additional 3 - 4 minutes keeping a check on the "consistency".

  7. FOR THE DRESSING Prepare your favorite cornbread, enough for a small skillet; place the bread heels in the oven on a cookie sheet for the last couple minutes of cornbread cooking to "dry it out". Remove the breads from the oven to cool slightly. After cooled, crumble the breads into a large bowl and set aside.

  8. Peheat the oven to 400 degrees. Heat 1-2 tablespoons of butter in a medium skillet. Chop the onion and celery medium dice and add to the hot butter. Cook for about 10 minutes or until softened. Add the minced garlic and cook an additional minute or two. Remove from heat.

  9. To the bread crumbs, add the poultry seasoning, rubbed sage, cooked onion mixture, salt and pepper to taste, and egg (slightly beaten). Stir to combine. Begin adding the chicken broth or stock, stirring until mixture is slightly soupy. This will produce a moist dressing. Pour into a large iron skillet sprayed with cooking spray and bake for about 30 minutes or until set and browned on top.

  10. FOR THE BLACKENED FRENCH STYLE GREEN BEANS Allow the frozen beans to thaw; lay on paper towels to remove the excess water. In a medium bowl, mix together the paprika, chili powder, garlic powder, cumin, black pepper and kosher salt. Add the defrosted beans and toss to coat thoroughly.

  11. Heat the olive oil over medium heat; pour in the coated beans. Cook and stir until the spices have "blackened" and the beans are tenderized, about 10 - 15 minutes.

  12. Toss the cooked beans with a couple tablespoons of butter and sprinkle with Parmesan cheese before serving.


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