BBQ Chicken Cornbread
In The Fresh Meat Case
BBQ Chicken Cornbread
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 40min
Serves 6
- 210
Calories - 25g
Protein - 370mg
Sodium - 3.5g
Sat. Fat - 3g
Sugar 
Ingredients
1 lb. PERDUE® Fresh Boneless Skinless Chicken BreastsorPERDUE® Oven Ready Whole Seasoned Roaster Bone-In Breast
1 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
3/4 cup BBQ sauce
1 (4-oz.) can diced green chilies
1 tbsp. unsalted butter
1 (8.5-oz.) box corn muffin mix, prepared according to package
1/3 cup shredded cheddar cheese
1 tbsp. chopped green onion
Step 1
Combine
Heat a lightly greased grill or grill pan to medium-high heat. Season the chicken breast with olive oil, salt and black pepper. Grill the chicken for 8 to 10 minutes on each side, until cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill, let rest for 2 to 3 minutes, then shred into bite-size pieces. In a bowl, combine the shredded chicken breast, BBQ sauce and green chilies. Mix to combine and set aside.
TIP
TIP: Start with a PERDUE® OVEN READY Whole Seasoned Roaster Bone-In Breast (3 lb.) for an easy source of leftovers.
Step 2
Pour
Preheat your oven to 400°F. In a medium cast iron skillet, melt the butter over medium-high heat. Swirl the butter around the skillet to coat all sides. Pour the prepared corn muffin batter into the hot skillet. Place in the preheated oven for 5 minutes to set the bottom crust.
Step 3
Bake
After 5 minutes, remove the skillet from the oven. Top partially baked cornbread with the bbq chicken and shredded cheddar cheese. Place the skillet back in the oven and continue baking for an additional 10 to 12 minutes, until the cornbread is baked, the bbq chicken is heated through and the cheese is melted. If you like browner cheese, then turn on the broiler and set to HIGH. Broil for 2 to 3 minutes more.
Step 4
Serve
Remove the BBQ Chicken Cornbread from the oven. Sprinkle with chopped green onions and serve.
TIP
TIP: Instead of canned green chilies, try using a 1/4 cup of pickled jalapeños for an extra tangy kick.
30 MIN
