Baked, Cornbreaded Chicken Topped With Flavor

Submitted by VickyJ

"I had leftover sweet cornbread to use one night, and this is what I came up with. I let the cornbread dry a bit, then mixed it with spices. It turned out sooo good, and I served it with beets and mashed potatoes. You can serve it with any vegetable, or it might be good with pasta/rice."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 2 chicken breasts
• Serves: 2

ingredients

• 2 chicken breasts
• 2 cups cornbread, crumbs (mine were sweet crumbs(make sure they are dry)
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 2 teaspoons parmesan cheese
• salt and pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small tomatoes, sliced thin
• 1⁄2 medium onion, sliced thin
• 3 green onions, sliced

directions

1. Preheat oven to 375°F.
2. Mix crumbs, garlic powder, italian seasoning, parmesan cheese and salt-n-pepper in a shallow baking dish (I dried my cornbread crumbs at room temperature for a couple hours, and I use a pie plate--easier that way).
3. Coat each chicken breast with crumb mixture on each side.
4. Melt 2 tbsp butter in a large skillet.
5. Brown both sides of the 2 breasts over medium heat.about 5 minutes each side.
6. Line a sheet pan with aluminum foil.
7. Coat evenly with 1 Tbsp of olive oil.
8. Top each chicken breast with a few tomato slices, onion and green onion.
9. Place chicken on treated pan.
10. Bake for 45 min -- ovens vary.
11. Note: You don't have to add the tomato, onion/green onion.