Ingredients:

Stuffing:

• 1 stick unsalted butter
• 1/2 cup finely chopped onion
• 1-1/2 teaspoons minced fresh sage
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• 1-1/2 cups day-old cornbread, or fresh cornbread crumbled and air-dried
• 1 cup crumbled French bread
• 1/4 cup chicken stock, or more if needed
• 1/2 cup Fischer & Wieser Blueberry Chipotle Sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Chicken:

• 4 (6-8-ounce) boneless, skinned chicken breasts, trimmed
• 2 eggs whisked into 3 cups milk
• 2 cups dried bread crumbs, seasoned with 2 teaspoons salt, 2 teaspoons
• Black pepper to taste
• 2 teaspoons granulated garlic
• Additional Fischer & Wieser Blueberry Chipotle Sauce for finishing

Instructions:

Begin by making the stuffing. Melt the butter in a heavy 10-inch skillet over medium heat. When butter has melted and foaming subsides, add the onion, sage, parsley and thyme. Cook, stirring often, until onion is wilted and transparent, about 5 minutes. Turn mixture out into a medium-sized bowl; add remaining stuffing ingredients and stir with a large spoon to blend well, making sure all dry ingredients are well moistened, adding additional chicken stock if needed for a moist stuffing. Refrigerate until well chilled.

To assemble and bake the breasts, preheat oven to 350°F. Using a sharp boning knife, make a horizontal slit in the side of each breast. Extend the knife blade almost all the way through the breast and to each side, making a deep pocket. Stuff a portion of the chilled stuffing into each breast pocket. Seal the slit front edge with toothpicks. Dip the breasts first into the egg wash, then into the seasoned breadcrumbs, coating both sides well. Place the breaded breasts in a shallow baking dish and cook in preheated oven for 25 minutes, or until juices run clear. Remove toothpicks and serve hot, drizzle a small amount of additional Fischer & Wieser Blueberry Chipotle Sauce over each breast. Serves 4.