Ramadan USA complete book (3)

Baked Chicken Breast with Cornbread-
Collard Stuffing
8 whole boneless, skinless chicken breasts
l stick (1/2 cup or 4 ounces) butter, divided use
l small sweet onion, diced
3 cups collard greens, washed, chopped
2 cups crumbled cornbread
l large egg, slightly beaten
l teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 cups cooked rice for accompaniment
Sweet Onion Gravy (recipe follows)
In large fry pan, 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.
Gently pound chicken breasts until slightly flattened. Place 1/8 of
stuffing on center of each; roll and tuck ends under.
In large, greased baking pan, place chicken. Brush with remaining
tablespoon butter; sprinkle with salt and pepper. Place in 375°F. oven
and bake about 20 minutes or until fork can be inserted in chicken
with ease.
Slice each breast into 5 slices and arrange on plate with Sweet Onion
Gravy and rice.
Makes 6 servings.
Sweet Onion Gravy:
In fry pan, place 4 tablespoons butter; melt over medium heat
Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2
cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food
coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil.
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