I made this recipe several years ago when I was hosting a contest on my blog. It was a perfect combination of cornbread and chicken. It is designed for only two, since I was living alone at the time, but should be easily scaleable. I would use your favorite cornbread recipe or you can use a cornbread mix. If you have any extra cornbread batter, just put them in muffin pans and bake them separately. You can never have too much cornbread! —ginnygetsfloury
chicken breast, cut into two think slices
batch of your favorite corn bread
pineapple rings, drained with juice reserved
In This Recipe
Mix the cajun seasoning, cinnamon and olive oil together. Divide in two parts and save one part of the marinade for the following day.
Marinade the chicken overnight with one part of the cajun seasoning marinade.
Preheat oven to 350 degrees.
Once the oven has preheated, cook the chicken in a separate pan for 15 minutes.
While the chicken is cooking, make your corn bread recipe.
Grease two 1 cup sized ramekins.
Place a pineapple ring in the bottle of the ramekin.
Sprinkle 1 teaspoon of brown sugar over the pineapple.
Place one of the chicken breast on top of the brown sugar.
Drizzle with the leftover marinade and 1 teaspoon of pineapple juice.
Fill the rest of the ramekin with cornbread batter.
Repeat with the second ramekin.
Bake for 30 minutes until the chicken is cooked through.
Let cool for 5 minutes and then flip onto a plate. Serve immediately.