- 30 mins
- 60 mins
Ingredients
- 3 packages (7oz ea.) Yellow Cornbread & Muffin Mix
- 2 large chicken breasts
- 3 eggs
- 3 tablespoons Unsalted Butter
- 2 tablespoons Canola Oil
- 1 tablespoon Cayenne Pepper(optional)
- 2 medium Serrano peppers ( chopped
- into small 1/4 inch pieces )
- 1 medium Red Pepper (cut into 1/4
- inch strips )
- 1 medium Onion (cut into 1/4 inch
- strips )
- 1 1/2 tablespoons Cajun Seasoning
- 1 1/3 cup Marinara sauce
- 1 cup Shredded Cheddar cheese
- 1 cup Shredded Mozzarella cheese
- List of cookware and tools needed: 6 Qt Dutch oven -
- 15 inch Cast Iron Skillet
- 10 inch or slightly larger skillet wooden spoon – spatula _ sharp knife – cutting board - whisk or fork
- measuring cups 1 cup and 1/3 cup – 1 tablespoon -1/2 tablespoon
Preparation
Step 1
Step 1: preheat oven to 450 degrees
After cleaning 2 large chicken breasts, to speed up the cooking time Place each chicken breast, smooth-side down, on a cutting board with the tip end of the chicken breast facing you. Place hand on top of breast. Starting at the thickest side of the chicken breast carefully cut the breast horizontally in half to make 2 thinner breast pieces. Now put the 4 half pieces of chicken breast into a 6 Qt. Dutch oven add 8 cups of water 2 tablespoons of Unsalted Butter and cook 15 to 20 minutes on medium high heat.
Step 2: While chicken is cooking begin cleaning and cutting vegetables, cut the top off of the red pepper clean out the seeds and then begin to peel the onion. On a clean cutting board cut the red pepper and onion into 1/4 inch wide and 2 inch long strips and set aside. wearing gloves Cut the tops off of the Serrano peppers slice them in half \ length wise then lay the peppers out flat and cut into 1/4 inch strips then chop into 1/4 pieces cutting them sideways, add the red pepper the onion and the Serrano pepper together and put in a medium size bowl and set aside.
Step 3: Remove the breasts from water and place on paper towel to dry off, then place on a clean cutting board and cut into 1/2 inch chunks and set aside.
step 4: Grease the 15 inch Lodge® Cast Iron Skillet with nonstick cooking spray Open the 3 Martha White Sweet Cornbread Packages and follow instructions, Combine the cornbread mix and 1 1/2 cups of milk and 3 eggs( beaten ) into a medium size mixing bowl; stir until smooth and pour into the greased skillet
step 5: Place the 15 inch Lodge® Cast Iron Skillet with the cornbread mix into the 450 degree preheated oven for 10 to 12 minutes until the cornbread is slightly browned, Remove from oven set aside and reduce heat to 375.
Step 6: Using a 10 inch skillet or slightly larger place on medium high heat and add 2 tablespoons of Canola Oil, allow oil to heat up then add the red pepper, Chopped Serrano pepper and onion. Cook for 10 to 12 minutes stirring occasionally until slightly softened then add chicken chunks, 1 tablespoon Cayenne Pepper, and 1 1/2 tablespoon Cajun Seasoning, stir all ingredients to mix thoroughly. Remove from heat.
Step 7: Take the prebaked cornbread crust and place the 1 1/3 cups of Marinara sauce in the center of the crust and spread evenly and outward to the edges of the crust. Evenly spoon the chicken and vegetable mix over the cornbread crust with the Marinara sauce on it. Now add the mozzarella and cheddar cheeses evenly over the chicken and vegetables and bake at 375 for 10 to 12 minutes or until cheeses are melted and cornbread is golden brown. Remove from oven
Cut into 6 slices and enjoy!