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Ingredients

• 2 cups  coarsely crumbled corn bread
• 1/4 cup  sliced almonds, toasted
• 1/4 cup  dried cranberries or currants
• 2 tablespoons  sliced green onion
• 2 teaspoons  snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon  salt
• 1/8 teaspoon  fresh-ground pepper
• 2 tablespoons  butter, melted
• 1 14-1/2-ounce can  chicken broth
• 4 large  skinless, boneless chicken breast halves (about 1 pound total)
• 1/8 teaspoon  paprika
• 2 tablespoons  butter
• 2 tablespoons  all-purpose flour
• 1/4 teaspoon  dried thyme, crushed
• 1/4 teaspoon  dried rosemary, crushed

Description

At The Opryland Hotel In Nashville, Tennessee, It Wouldn't Be The Holidays Without This Chicken Dish. Make The Cranberry And Nut Stuffing At Your Own Holiday Meal.

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