Grilled Appalachian Cornbread-Stuffed Chicken Breasts

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Stuffed with savory Appalachian-style cornbread, grilled to perfection and served with a drizzle of honey mustard sauce. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, cornbread, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 cup crumbled, homemade or store-bought cornbread
2 stalks, finely chopped green onions
1/2 cup shredded sharp cheddar cheese
2 tbsp, melted unsalted butter
1 tsp paprika
1 tsp, divided salt
1/2 tsp, divided black pepper
2 tbsp honey
1 tbsp Dijon mustard
1 tbsp olive oil

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Instructions

Step 1: In a bowl, combine 1 cup crumbled cornbread, 2 finely chopped green onions, 1/2 cup shredded sharp cheddar cheese, and 2 tbsp melted unsalted butter. Mix until moistened and set aside.
Step 2: Using a sharp knife, cut a deep pocket horizontally into each of the 4 boneless skinless chicken breasts without slicing all the way through. Season the outside and inside of the pockets with 3/4 tsp salt, 1/4 tsp black pepper, and 1 tsp paprika.
Step 3: Stuff each chicken breast pocket evenly with the cornbread mixture, pressing gently to secure.
Step 4: Preheat a grill or grill pan over medium-high heat and brush with 1 tbsp olive oil. Grill the stuffed chicken breasts for 6-7 minutes per side, turning carefully, until the chicken reaches an internal temperature of 165°F and has nice grill marks.
Step 5: While the chicken cooks, whisk together 2 tbsp honey and 1 tbsp Dijon mustard for the sauce.
Step 6: Remove chicken from grill and let rest for 5 minutes before drizzling with the honey mustard sauce and serving.