Pecan Stuffed Chicken

Cornbread Stuffing

Crumble already prepared cornbread into a large mixing bowl.
Dice onions, celery, and red bell peppers. Mince garlic, thyme, sage, and parsley. Slice green onions thinly and crush whole pecans into bite size pieces.
Add bell peppers, thyme, sage, parsley, green onions, pecans, and kosher salt to mixing bowl. Mix until all ingredients are incorporated well.
Place a medium sauté pan on stove and turn heat to medium. Add butter and let melt.
Add garlic, onion, and celery to sauté pan and cook until softened. This should take approximately 2 to 4 minutes.
Remove from heat and add to cornbread mix. Add chicken broth and eggs and mix all ingredients well. The cornbread mix should be springy, but firm.
If the mixture is too loose, add more crumbled cornbread. If too thick, add more chicken broth.
Cool and prepare to stuff chicken.

Run a pairing knife through chicken breast to create a pocket.
Pack the cornbread stuffing into chicken, so it is filled completely. Refrigerate for at least 2 hours to let the stuffing set in chicken.
Pour flour, buttermilk and Chicken Breading in separate bowls.
Dredge each chicken breast in flour and dip in buttermilk. Coat with Chicken Breading.
Fry chicken at 325 degrees in a deep fryer for 10 to 15 minutes. The middle of the breading should meet an internal temperature of 165 degrees.
Place chicken on paper towel covered plate and let cool for 5 minutes. Slice chicken.

Mince garlic. Then, julienne yellow onion and green onions thinly.
In a small sauce pot, add heavy cream and heat over medium heat. Reduct the volume of heavy cream from 3 cups to 2 cups.
In a small sauté pan, set to medium heat and add oil.
Add garlic and jilienned yellow onions. Sautee until onions are translucent and remove from heat.
Add sauteed onion, garlic, bayleaf, salt, pepper, and chicken stock to the pot with the reduced heavy cream. Simmer for five minutes.
Remove from heat and remove bayleaf. Mix in green onion.
Serve hot and enjoy!