I got lots of odds and ends in my freezer that I have to use. I also stocked up on chicken breast because Safeway has had them on a sale often. I ended up making something like a pie with chicken breast as the bottom crust. It came out delicious. If you fill the butterflied chicken breast with mostly moist flavorful fillings the chicken should come out moist and flavorful. Depending on the filling you might need to add an egg or maybe two so it holds together. I’m guessing that this makes around 6 servings for most people….. I wrote down everything I made the chicken with but I don’t have exactly how I made the corn bread stuffing topping…because I winged it on Thanksgiving and used turkey drippings instead of oil. You can use any flavorful cornbread…I also used the end of my cranberry pickled beets. You can use a chunky not very drippy cranberry relish as a substitute if you want.

Ingredients for around 6 servings

1 lb chicken breast – butterfly and pound thin

1 lb pumpkin cooked and drained – I used real pumpkin

3 oz chipotle in adobo (fine chop any jalapeño)

1 Tablespoon fancy mustard (I used a dijon with some grain)

1 Tablespoon honey

3 eggs beaten (2 go in the corn bread and one holds together the pumpkin)

8 oz corn bread – cut in cubes

1/4 cup fresh parsley – chopped

bbq seasoning blend (I normally never buy a blend…think I got this was a gift and finally used it…It’s a combination oof salt, garlic, onion, bell pepper, unknown spices, natural smoke and paprika) Chicken gets seasoned well with this on both sides.

non stick spray

Directions

Set oven to 350 degrees F. NOTE I did set my oven at 350 degrees roast. My oven might not be accurate. I think my oven runs slightly less but it’s close enough.

Spray a loaf pan with non stick spray

Season butterflied and pounded chicken breast on both sides and place in pan so it’s like a crust shape.

Add Parsley.

In a medium bowl add the pumpkin, chipotle adobo, mustard, honey and one beaten egg. Mix well and that is next layer.

Next add cranberry or cranberry pickled beets……

In a bowl mix up the corn bread cubes with the two beaten eggs and that is the last layer.

Cover tight with foil and place on middle rack of preheated 350 degree F oven.

Timing will differ because we might not have pounded out the chicken the same. mine was done in 45 minutes. I uncovered mine and put it back in for ten minutes so the top would brown up a bit.

Don’t be alarmed at the juice that is around chicken.

I set mine on counter to cool and then refrigerated over night.

The next day I drained the juice and will serve with the slices.

It came out delicious! Even the chicken is very moist and flavorful from all the flavors.

Can do this a bunch of different ways.