Here's another chicken recipe we tested out recently. I don't think it was quite as good as the applesauce recipe, but it was good enough that we didn't mind having the leftovers the next day. It's another recipe from Simple & Delicious magazine, this time contributed by Barbara Ramstack of Fond du Lac, WI.
Corny Chicken Bake
3 cups corn bread stuffing mix
1 can (14-3/4 ounces) cream-style corn
1/3 cup finely chopped onion
1 celery rib, diced
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup packed brown sugar
1/4 cup butter, melted
3 tablepoons spicy brown or horseradish mustard
In a large bowl, combine the stuffing mix, corn, onion and celery. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine the brown sugar, butter and mustard; drizzle over chicken. Bake, uncovered, at 400F for 25-30 minutes or until chicken juices run clear.
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
8 comments:
Actually, that sounds pretty good!
I can't imagine brown sugar on chicken!
Today’s post looks to be a most delicious hentry.
Have a nice day, Boonie
Husband dearest is sitting next to me with hs tongue hanging out, making mmmmmmm noises.
Boonie - you can always make me smile with your wordplay. :)
that really looks delicious!
i see some great ingredients here.
big hugs!
b xx
It's in the oven right now--I'll let you know how everyone likes it.
I think it sounds good. Thanks. Mickie :)
Hope it was good, Mickie!!
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