Chicken Breasts with Savory Apple Stuffing & Italian Style Corn

What a scrumptious tasting dinner!!! These recipes were not only easy to make, but they were packed with flavor. The chicken breasts with savory apple stuffing was very flavorful!! I added some Bell's Seasoning for that traditional, nostalgic taste and aroma. The fresh thyme and apple made this an elegant yet rustic stuffing.

I paired it with Italian Style Corn. I used incredibly inexpensive frozen corn and then drizzled with the garlic butter before topping with a cheese coating. The flavors were a great mix of sweetness, creamy garlic, and a sharp bite of from the cheeses. Yum!!!Yum!!!

Ingredients:

4 skinless boneless chicken breast pounded out thin

1/4 tsp salt

1/4 tsp ground pepper

butter flavored nonstick cooking spray

Stuffing:

4 slices firm whole wheat, or multigrain bread

1/4 cup finely chopped onion

1/4 cup finely chopped celery (include the leaves)

1 cup chopped, peeled granny smith apple (1 medium -large)

1/2 tsp fine herbs; or 1/4 t each dried thyme and sage

1/4 cup plus 2 T chicken broths

1 tsp. bell's poultry seasoning

Directions:

Rinse the chicken with cool water, and pat it dry with paper towels. Lightly sprinkle with salt and pepper and set aside.

Tear the bread into pieces, or put into blender or food processor, and process into coarse crumbs. Set aside.

Coat a large non-stick skillet with cooking spray. Add the onion, celery, apple, herbs, and 2 T of the broth, and place the skillet over medium heat. Cover the skillet and cook, stirring occasionally, for about 2 minutes or until the vegetables and apples start to soften. Remove the skillet from the heat, and toss in the breadcrumbs and poultry seasoning.

Tossing gently, slowly add enough of the remaining broth to make a moist but not wet stuffing that holds together. Set the stuffing aside.

Coat a 9 by 13 in pan with non stick spray, and lay the chicken in the pan. Mound a quarter of the stuffing on the chicken. Spray the tops of the stuffing with cooking spray.

Cover the pan with aluminum foil, and bake at 350 degrees F for 40 minutes.. Remove the foil and bake for another 20 minutes or until the chicken is tender, the juices run clear and the stuffing is lightly browned. Serve hot.

Italian-Style Corn

For the Garlic Butter

Ingredients:

8 tablespoons butter, at room temperature

3 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 tablespoon finely chopped fresh parsley

4 cups frozen corn

1 tablespoon butter

Kosher salt

Freshly ground black pepper

Parmesan cheese

Pecorino Romano

Directions:

To make the garlic butter, whisk together 8 tablespoons butter, garlic, red pepper flakes, and parsley in a small bowl. Set aside.

Cook frozen corn as directed on package. Top with garlic butter mixture, and cheese.