Baked Chicken Breasts with Cornbread-Collard Stuffing and Sweet Onion Gravy

8 whole boneless, skinless chicken breasts
l stick butter, divided
l small sweet onion, diced
3 cups collard greens, washed, chopped
2 cups crumbled cornbread
1 egg, slightly beaten
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups cooked rice
Sweet Onion Gravy: recipe follows

In large frypan, place all but l tablespoon butter; melt over medium heat. Add onion and sauté until transparent. Add collard greens and cook until tender, about 3 minutes. Remove from heat and place in large bowl. Add cornbread, egg and sage; mix well and cool.

Gently pound chicken breasts until slightly flattened. Place 1/8 of stuffing on center of each; roll and tuck ends under. In large, greased baking pan, place chicken. Brush with remaining tablespoon butter; sprinkle with salt and pepper.

Place in 375F oven and cook about 20 minutes or until fork can be inserted in chicken with ease. Slice each breast into 5 slices and arrange on plate with Sweet Onion Gravy and rice.

Sweet Onion Gravy:
In frypan, place 4 tablespoons butter; melt over medium heat. Add 2 thinly-sliced sweet onions and sauté until transparent. Add 2 cups chicken broth, 1/2 cup heavy cream, 1/2 teaspoon brown food coloring, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. In 1/4 cup cold water, dissolve 2 tablespoons cornstarch; add some gravy from frypan and stir to mix well. Add cornstarch mixture to gravy, stirring to prevent lumps. Bring to a boil, stirring, until thickened.

Makes 8 servings
Source: National Chicken Council; Chef Steve Kish, Queen Restaurant, Charleston, SC