Breaded Chicken stuffed with cornbread stuffing, Andouille and Cranberries

One of my favorite restaurants is The Brew-masters Tavern in Florence. They also own OPA OPA in Easthampton. I always order the Chicken stuffed with cornbread with andouille and cranberry. It comes with a white gravy.

I think mine came out even better than the Brewmasters. What can I say sometimes I amaze myself. The chicken breading was crispy. Stuffing was moist with a tinge of spiciness and crunch from the andouille.

1/2 chicken breast per person sliced to make a pocket for the stuffing
crushed corn flakes

for stuffing:
olive oil
package of corn toasties (flat corn cakes in bread isle)
1/4 C craisins
1 shallot chopped
1 clove of garlic chopped
2 links of andouille chopped

for gravy
2 tsp butter
1/2 c white wine
1/2 c chicken broth
1/2 of cream or 1/2 and 1/2
2 tbsp flour

Rinse chicken breast with water and coat with corn flakes. Put in fridge for 10 minutes, it helps crumbs to stay on the chicken during cooking. Coat skillet with olive oil and add andouille, garlic, and shallots. Cook until the andouille turns crispy. Add craisins and chicken broth, srape off crispy bits to de-glaze pan. Add the chicken broth and bring to a boil. Take off heat and add toasted cornbread cut in 1/4 inch square pieces, toss with a fork.
Coat an oven proof dish with butter, stuff the chicken and cook in the oven at 400 degrees for 40-45 minutes. In a sauce pan heat up butter then add the flour stir quickly and let it cook for 1 minute. add wine and chicken broth and cream. Stir constantly to remove any lumps of flour with a whisk, let heat through to thicken. I spoon the gravy in a vertical line over the chicken and garnish with a few craisins.

My family loved this dish I served it with a tossed salad, corn and garlic toast.