6 chicken breast halves
1/3 cup of chopped onions
1/3 cup of chopped bell pepper
1 clove of garlic, diced
1 teaspoon of rubbed sage
2 teaspoons CW Seasoning
1 egg
6 cornbread muffins or 2 cups of old cornbread
1 can cream of mushroom soup
1 can cream of chicken soup
2 tablespoons olive oil
1 cup chicken broth
½ cup white wine
Wash chicken breast thoroughly and set aside to drain. In a large skillet heat olive oil and sauté chopped onions, chopped bell pepper and diced garlic until tender.
In a medium bowl crumble cornbread, add CW Seasoning and sage. Pour sautéed onions, bell pepper, garlic, cream of mushroom soup and egg into cornbread. Stir together and pour back into hot skillet. Allow the mixture to heat through thoroughly. Slit thickest part of chicken breast with a knife leaving outside edges closed. Next, spoon approximately, 4 to 5 heaping tablespoons of the dressing mixture into the cut of each of the chicken breast and place in a 9×12 baking dish. Reserve 2 tablespoons of mixture for topping. Lightly season both sides of the chicken breast with CW Seasoning. Cover dish with foil paper and bake at 375° for 45 minutes. After placing chicken in oven, stir in cream of chicken soup, chicken broth, and wine to remaining dressing. When chicken is done pour sauce over chicken and place back in oven for 15 minutes longer. Feel free to add mushrooms to your sauce if you like.
