Stuffed chicken breasts

What you’ll need:

4 boneless, skinless chicken breasts
2 Tbl butter
1 small onion, chopped
½ bell pepper, chopped
2 garlic cloves, minced
1 tsp dried sage
1 c chicken broth
½ tsp salt
½ tsp pepper
1 pkg dried cornbread crumbs (like StoveTop)
1 can cream of chicken soup
½ c water

Preheat the oven to 350 degrees. Wash chicken and butterfly it (cut a slice across the middle of the chicken not slicing all the way through so that it looks like a book that is laying open). Set aside. Melt the butter in a saucepan over medium heat. Add the onion and bell pepper and cook until tender about 5 minutes. Stir in garlic and sage and let cook 1 more minute. Pour in the chicken broth, salt and pepper. Bring to a boil and then remove from heat. Gently stir in the cornbread crumbs. Spoon stuffing into the opening you cut into your chicken breasts and arrange them in a 13 x 9 x 2 inch baking dish. Spoon any leftover stuffing into the pan around the chicken. Stir together the can of cream of chicken soup and ½ c water. Pour over the top of the chicken. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is browned. Serves 4.

Cost:
chicken breast – $5.00/4 pack
butter – $1.75/pound
onion – $1.12
bell pepper – $0.90
bouillon cubes – $1.89/jar of 20
dry cornbread crumbs – $0.99
cream of chicken soup – $0.69
Total – $8.97