WIC Approved Stuffed Chicken and Baked Creamed Corn

Updated at: Thu, 17 Aug 2023 08:01:10 GMT

Step 1

Preheat oven to 400 degrees.

Step 2

With a sharp knife, cut slits into the top of the chicken breast at a slight angle to create folds. Do not cut all the way through. Think like a hasselback potato.

Step 3

Salt and pepper the chicken on both sides generously.

Step 4

Mix together all other ingredients in a medium sized bowl.

Step 5

Fill each cut with your filling. It doesn’t have to be perfect, messy is fine.

Step 6

Place in a foil lined baking pan and set aside.

Step 7

In a large bowl mix together both corns, salt, sugar and egg. Set aside.

Step 8

In a small sauté pan, heat the oil. Add the garlic and shallots. Cook until fragrant.

Step 9

Add in flour and whisk until thick.

Step 10

Add in cheeses and mix until fully incorporated. It will resemble play-doh. That’s what you want.

Step 11

Add the pan contents to the bowl of corn. Mix well.

Step 12

Pour into a 8x8 pan.

Step 13

Place both the chicken pan and corn pan into the oven.

Step 14

Cook for 35 minutes. Temp the chicken, making sure to not temp the filling.

Step 15

Remove chicken if it’s done.

Step 16

Crumble crackers and cover the top of the corn.

Step 17

Melt the butter and drizzle over the top of the crackers. It won’t fully coat, but try to get in on as much of the crackers as you can.

Step 18

Place corn dish back into the oven and cook for about 10 minutes or until crackers are golden brown.

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Makes leftovers