Savory Stuffed Chicken Breast with Plum Glaze

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Heat olive oil in a skillet over high heat. Using a paring knife, carefully cut a pocket into the side of each chicken breast to create a space for the stuffing. Place the chicken breasts into the skillet and sear until lightly browned on both sides, ensuring they are not cooked through. Remove from skillet and set aside. (10 minutes)

Recipe View In a mixing bowl, combine the crumbled cornbread, crumbled bacon, minced celery, minced onion, melted butter, and 1/4 cup chicken stock. Mix thoroughly until all ingredients are well combined. Carefully stuff each chicken breast with the cornbread mixture, ensuring it is evenly distributed. (10 minutes)

Recipe View Place the stuffed chicken breasts in a baking dish and bake in the preheated oven for 25 minutes. (25 minutes)

Recipe View While the chicken is baking, in a small saucepan, bring 1/3 cup chicken stock to a simmer over medium heat. Whisk in the plum jam, and continue to simmer over medium-low heat, stirring occasionally, until most of the chicken stock has evaporated and the glaze has thickened slightly. (15 minutes)

Recipe View After the initial 25 minutes of baking, pour the plum glaze evenly over the chicken breasts. Return the chicken to the oven and cook for an additional 10 minutes, or until the center of the stuffed chicken breast reaches an internal temperature of 160 degrees F (70 degrees C). Let rest for 5 minutes before serving. (15 minutes)