Cornbread-Stuffed Chicken Breasts

Tender cornbread and smoky red peppers elevate this easy-prep main with amazing flavor and hearty texture.

Ingredients

• 4 (10-12 oz.) bone-in, skin-on chicken breast halves
• ⅔ cup dry cornbread stuffing mix, such as Stove Top
• ¼ cup chopped drained roasted red pepper
• 2 Tbs. oil
• ½ tsp. dried thyme

Instructions

1. Heat oven to 400°F. Cut 5”-wide pocket into edge of each breast half, cutting almost to bone. Sprinkle 1 tsp. salt and ½ tsp. pepper inside pocket and on outside of chicken.
2. In bowl, combine stuffing mix with ½ cup warm water; let stand until water is absorbed, 2-3 minutes. Stir in peppers. Evenly divide mixture among pockets; secure openings with toothpicks.
3. In ovenproof skillet, heat oil over medium-high heat. Add chicken skin-side down; cook until skin is browned, 6-8 min. Turn chicken skin-side up; sprinkle with thyme. Transfer skillet to oven. Roast 40-45 min. until no longer pink near bones. Remove toothpicks before serving.