Ingredients Jump to Instructions ↓

  1. 8 whole boneless, skinless chicken breasts

  2. 1/2 cup or 4 ounces

  3. l small sweet onion, diced

  4. 3 cups collard greens, washed, chopped

  5. 2 cups crumbled cornbread

  6. l large egg, slightly beaten

  7. l teaspoon ground sage

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground pepper

  10. 6 cups cooked rice for accompaniment

  11. Sweet Onion Gravy (recipe follows)

Instructions Jump to Ingredients ↑

  1. In large frypan, place all but l tablespoon butter; melt over medium heat. Add onion and sauté until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and cool.

  2. Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each; roll and tuck ends under.

  3. In large, greased baking pan, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper. Place in 375 °F (190°C) oven and bake about 20 minutes or until fork can be inserted in chicken with ease.

  4. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.


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