Ingredients
  • 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:
  • 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
Yield
Serves: Makes 20 to 24
Preparation

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.