Bacon Raisin Cornbread Stuffed Chicken Breast

  • Prep-Time 15 Mins
  • Cook-Time 10-15 Mins
  • Servings 4 to 6 servings


  • 4 chicken breasts
  • 1 loaf prepared cornbread
  • 1 stick melted butter
  • 1 egg
  • ½ c. chopped mushrooms
  • 1 carrot, diced small
  • 1 celery stalk, diced small
  • ½ onion small dice
  • ½ lb. chopped rendered bacon
  • ½ c. chopped ham
  • 1 c. Sun-Maid Raisins
  • 1 c. chicken stock
  • salt
  • pepper
  • fresh thyme or sage
  • butter
  • Dijon mustard


  • 1

    In a mixing bowl, crumble the cornbread. In a pan on medium heat, sweat the onions, carrots, celery and mushrooms. Add the herbs to the pan and sweat a little longer. Next, add the chopped ham and ½ c. of raisins. Cook for another two or three mins., then add to the bowl of cornbread. Add the melted butter, egg, ¼ c. of chicken stock, salt and pepper, and rendered bacon. Toss everything, but don't totally smash it.

  • 2

    Butterfly the chicken breasts, add some stuffing to them, fold them back over and toothpick them into place.

  • 3

    Melt some butter and 2 tbsp. of oil in a pan, then sear the chicken on medium heat. Flip the chicken over, turn the heat down to medium low, and add a ½ c. of chicken stock and a little more butter. Cover the pan and gently cook for 10–12 mins. Remove the lid and reduce the liquid. When the chicken sounds like it is frying again and has a little color, remove it from the pan. Put the pan back on the fire, add ¼ c. of chicken stock to deglaze the pan. Add 1 tbsp. of Dijon mustard and ½ c. of raisins to the pan, stir, and spoon over the chicken to serve.