Mama Dida’s Stuffed Chicken Breasts

5 Large Boneless Chicken Breasts
1 cup Mama Dida’s Black Bean and Corn Salsa - Hot or Medium
2 boxes Jiffy Cornbread Mix
½ cup Half & Half
½ cup Chopped Onions
2 garlic cloves, finely chopped
1/2 cup Olive Oil
1 tbs Salt
1/2 tsp Cayenne Pepper
1 tbs Garlic Powder
1 tbs Lemon Pepper or Mrs. Dash
1 tbs Onion Powder

Mix together olive oil and all dry spices in large Ziploc bag.
Butterfly chicken breasts without cutting all the way through.
Put all chicken breasts in bag with oil and spices.  Mix to coat or marinate overnight for stronger flavor.
In a small bowl, combine cornbread mix, salsa, chopped onion, chopped garlic  and half & half until well blended.
Mixture will be thick.
Place chicken in 9x13 baking dish.  Spread 3-4 tbs. of cornbread mixture inside half of each breast.
Fold over remaining half.  Repeat for all breasts.  Cover with lid or foil.
Bake at 350° for 1-2 hours, depending on thickness of breasts.
Remove cover for last 30 minutes so that chicken will brown and cornbread will get golden.
Any leftover cornbread mix can be baked seperately and served as a side dish.