Recipe: Chicken and Stuffing Stacks

CHICKEN AND STUFFING STACKS

3 tbsp flour
1 1/2 tsp ground cumin
1/4 tsp salt
8 chicken cutlets (boneless, skinless chicken breast halves)
1 1/2 tbsp vegetable oil
1 (15 oz) box range-top cornbread stuffing mix with seasoning packet
1 (15 oz) can whole kernel corn, drained
1/3 cup chopped cilantro
1/2 cup bottled green salsa
Garnish:
chopped tomato and cilantro

Mix flour, cumin and salt in a gallon-size plastic food bag. Add chicken, close bag and shake to coat chicken. Remove chicken and tap off excess flour.

Heat 1/2 of the oil in a large nonstick skillet over medium heat. Add cutlets in batches and cook 2-3 minutes per side until browned, using remaining oil as needed. Remove to serving platter and cover loosely with foil.

Pour 2 cups water into skillet. Bring to a boil, stir in contents of stuffing seasoning packet, cover, reduce heat and simmer 3 minutes.

Stir in stuffing crumbs, corn and cilantro. Cover, remove from heat and let stand only 3 minutes.

Spoon stuffing on 4 cutlets. Top with remaining cutlets, pressing down slightly. Spoon on salsa; garnish with tomato and cilantro.

Servings: 4
Source: Woman's Day magazine, November 1, 2000