For the cornbread stuffing: Heat the andouille in a skillet or saute pan over low heat until the fat is rendered (it will separate and become liquid in the pan). Drain the liquid and set it aside in a small bowl to cool (you will use this to bind the stuffing). Set aside the andouille. In a separate saute pan, add the butter, onion, bell pepper, celery, garlic and green onion and sweat over medium heat until the color begins to come out, about 5 minutes. Set aside to cool.
Crumble the cornbread into a mixing bowl. Add the andouille and crumble it together with the cornbread until large crumbs form. Add the reserved rendered fat and the onion mixture and gently fold them into the cornbread mixture. Set aside.
For the chicken: Grease a baking sheet with the oil. Grill the chicken in a grill pan or on an outdoor grill on medium-high heat until cooked throughout, about 8 minutes per side.
Preheat the broiler to high. Scoop enough of the cornbread stuffing to cover the breast and press it down onto the top of the chicken. Place the chicken on the prepared baking sheet and broil until the stuffing browns, 4 to 5 minutes.
For the smoked Gouda sauce: Melt the butter in a skillet over medium heat. Add the garlic and cook to just release the flavor, no more than 2 minutes. Add the heavy cream and bring to a boil, then add the Gouda and Parmesan and stir to thicken the sauce. Once all the ingredients are melded together, remove from the heat and pour the sauce over the top of the broiled chicken and cornbread stuffing.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.