A Southern Homecoming: Boneless Chicken Stuffed with Jalapeño Cornbread and Sided with Okra, Black Eye Peas, and Collard Greens

Blog post description.


6/24/20232 min read

Every Southern cook knows that food is not just sustenance. It's a grand welcome back, a nostalgic return to the heartwarming memories of a good ol' childhood, a comforter in troubled times, and a celebration of family and friends. Today, we'll whisk you down memory lane with a simple yet utterly delicious recipe that can be made right at home. Here, we'll showcase boneless chicken stuffed with jalapeño cornbread, served with the freshest boiled okra, black eye peas, and collard greens.
With every bite, you'll feel a warm embrace from the past and a comforting nod to our Southern heritage. Let's tie on our apron strings, get our hands a little messy, and breathe life into this splendid Southern delight!


Preparing the Jalapeño Cornbread:

  1. Preheat your oven to 425 degrees Fahrenheit and grease an 8-inch square pan.

  2. In a bowl, combine the cornmeal, flour, baking powder, sugar, and salt.

  3. Stir in the milk, egg, and vegetable oil until well combined. Add the diced jalapeños, making sure they are evenly distributed.

  4. Pour the mixture into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool and crumble it for the stuffing.

Preparing the Stuffed Chicken:

  1. Using a sharp knife, make a slit along the side of each chicken breast to form a pocket. Be careful not to cut all the way through.

  2. Season the chicken inside and out with salt and black pepper. Stuff each pocket with the crumbled jalapeño cornbread.

  3. Heat olive oil over medium heat in a large oven-safe skillet. Add the stuffed chicken and sear each side until golden brown, about 3-5 minutes per side.

  4. Transfer the skillet to a preheated oven at 375 degrees Fahrenheit and bake for 20-25 minutes, or until the chicken is cooked through.

Preparing the Sides:

  1. For the okra, bring a large pot of salted water to a boil. Add the okra and cook until tender, about 10 minutes. Drain and set aside.

  2. For the black eye peas, place them in a pot with enough water to cover. Bring to a boil, reduce the heat, and simmer until heated through, about 10 minutes.

  3. For the collard greens, heat a large skillet over medium heat. Add the chopped collard greens with a splash of water. Cover and cook until the greens are wilted and tender, about 10 minutes. Season with salt and pepper to taste.


For the Jalapeño Cornbread:

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 4 teaspoons baking powder

  • 1/4 cup white sugar

  • 1/2 teaspoon salt

  • 1 cup milk

  • 1 egg

  • 1/4 cup vegetable oil

  • -2 jalapeños, finely diced

For the Stuffed Chicken:

  • 4 boneless skinless chicken breasts

  • Salt and black pepper to taste

  • 1 tablespoon olive oil

For the Sides:

  • 1 lb okra, rinsed and trimmed

  • 2 cans (15 ounces each) black eye peas, rinsed and drained

  • 1 bunch collard greens, washed and chopped

  • Salt and black pepper to taste

With that final sizzle and simmer, you've successfully brought this Southern classic to life in your own kitchen. Set that table, gather your loved ones, and serve up this meal that sings praises to our Southern roots. As you dig into this delicious concoction, may it bring back memories of summers spent running through the tall grass, porch-side heart-to-hearts, and the timeless beauty of a Southern sunset.
Just remember, in the South, we don't say "Bon Appétit!" We say, "Y'all dig in, now!" Enjoy your Southern Homecoming with this delicious, heartwarming meal.