- 4 chicken breasts, boneless skinless
- 1 5-ounce box stuffing mix
- 1/2 cup mushrooms, fresh, diced
- 1/2 white onion, minced
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 cup Colby Jack cheese, shredded
- 2 eggs
- 1/2 cup chicken broth
- For the S&S sauce:
- 1 cup mayo
- 1/2 cup buttermilk
- 1/4 cup chives, minced
- 1/4 cup parsley, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon hot sauce
- 1 tablespoon honey
Preheat oven to 350°F.
Season chicken with salt and pepper on each side and arrange in a single layer on a greased baking sheet. Roast about 25-30 minutes, until cooked through. Remove from oven and let cool to handle. Once cool, shred or cut into small pieces.
While the chicken roasts, in a large bowl, combine the stuffing mix, mushrooms, onion, sage, pepper, cheese, eggs and 1/2 cup chicken broth. Add shredded or cut chicken to stuffing mix. If it is too dry, add a little more broth. Let mixture set for 20 minutes, then roll into bite-size balls.
Place balls on a greased sheet pan and bake for 12-15 minutes.
While the chicken bites bake, combine ingredients for the sauce in a bowl. Set aside.
Serve chicken bites with sauce alongside.