Real Recipes From Real Home Cooks ®

chicka chicka boom boom (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

Priscilla Smith's question about how to use leftover cornbread muffins and Janet Scott's question about what to do with habanero peppers rumbled around in my mind for the last week or so. This recipe is in response to these questions. Hope you like it.

(2 ratings)
yield 4 -6
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For chicka chicka boom boom (sallye)

  • 4
    boneless skinless chicken breasts
  • 3-6 md
    left over cornbread muffins
  • 1 md
    white onion (or 1/2 large one)
  • 1
    celery rib
  • 1
    habanero pepper seeded & deveined
  • 1 md
    egg, lightly whisked
  • 1/2 c
  • 1 tsp
    poultry seasoning
  • 1 tsp
    fiesta quick chili mix or chili powder
  • 1 tsp
    black pepper
  • 1 Tbsp
  • 4 slice
    lean bacon
  • salt & pepper to dry rub chicken breasts
  • 1 can
    chicken broth

How To Make chicka chicka boom boom (sallye)

  • 1
    Preheat oven to 350º Crumble cornbread into mixing bowl
  • 2
    In food processor, finely dice pecans Mix into cornbread
  • 3
    Put butter in heavy skillet over medium heat In same food processor, finely dice onion, celery and habanero For less heat, you can substitute a jalapeno or hatch chili for the habanero Pour into butter Saute just until onion is translucent, stirring frequently to avoid burning Pour into cornbread mixture
  • 4
    Add seasonings and egg to cornbread mixture Begin adding chicken broth a cup at a time until mixture is nice and moist but not "runny". You want to keep it firm enough to form a ball Set aside Note: can be made ahead and chilled overnight in fridge.
  • 5
    Place chicken breasts one at a time on cutting board, cover with piece of waxed paper or plastic wrap. With flat of tenderizing mallet (or edge of saucer) pound chicken until flat and flexible When all four pieces are tenderized, place on parchment paper or waxed paper on counter and dry rub both sides of chicken with salt and pepper to taste Divide cornbread into roughly 4 equal portions Place one portion on each chicken breast Wrap chicken around cornbread mix, folding chicken over at bottom Wrap bacon slice around the stuffed chicken
  • 6
    Place on foil or parchment lined baking pan with open side (flaps) down Cook for 30-40 minutes at 350º until chicken is cooked through Note: If bacon begins to get too brown, cover chicken with foil tent
  • 7
    I know, I know, you always do this. But make sure you totally wipe down all counters with a bleach and antibacterial cleaner combination to get all the chicken "splatters" that might cause samonella. Do not use an ammonia based cleaner with the bleach as it will cause toxic fumes.