Chicken and Dressing
  • 2 tablespoons vegetable oil, divided
  • 1 medium white onion, peeled and diced
  • 3 celery stalks, diced
  • 1 large garlic clove, minced
  • 1 cup uncooked long-grain rice
  • 3½ cups chicken stock
  • 1 recipe cornbread, cooked and crumbled
  • 2 slices white bread, torn
  • 1 teaspoon rubbed sage
  • 1 teaspoon black pepper
  • ½ teaspoon poultry seasoning
  • 4 bone-in chicken breast halves
  1. Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, celery and garlic. Sauté 2 minutes or until tender. Add the rice and sauté 1 minute. Stir in the stock and bring to a boil. Cover, reduce heat to low and simmer 20 minutes.
  3. Meanwhile, in a large mixing bowl, combine the crumbled cornbread, white bread, sage, pepper and poultry seasoning. After the rice is done, add the contents of the skillet to the mixing bowl. Stir well and spoon into the prepared pan.
  4. Heat the remaining oil in the same skillet over medium-high heat. Brown each chicken breast 2 minutes on each side. Place the chicken over the dressing and cover. Bake 45 minutes or until the chicken is completely done. Serve warm.
Recipe by The Tennessee Magazine at