PECAN ENCRUSTED STUFFED CHICKEN BREASTS

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Pecan Encrusted Stuffed Chicken Breasts image

Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.

Provided by Chad Hammond

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 11

1 ½ cups water
¼ cup butter, or as needed
1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
1 cup all-purpose flour
2 eggs, beaten
½ cup bread crumbs
½ cup finely chopped pecans
salt and ground black pepper to taste
4 skinless, boneless chicken breast halves - pounded thin
4 slices provolone cheese
1 cup canola oil, or as needed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
  • Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
  • Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
  • Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
  • Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
  • Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g

Ozioma
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I'm going to make this recipe tonight. I'll let you know how it turns out.


SHOBI PRINCE
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This recipe is very similar to one my grandmother used to make. I can't wait to try it!


susana mansua
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I'm allergic to pecans. Is there a substitute I can use?


Kazuko Ohashi
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This recipe is a bit too complicated for me. I think I'll try a simpler chicken recipe.


sopnil shahin
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I'm not sure about the pecan crust, but the rest of the recipe looks good.


zubairu maikanty
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This recipe looks delicious! I can't wait to try it.


AJUJU ISAAC EBIGBAU
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I'm not a big fan of chicken, but this recipe was surprisingly good. The pecan crust added a nice flavor and the stuffing was moist and flavorful. I would definitely make this again.


onyenweze marvellous
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This recipe was a disaster. The chicken was overcooked and the stuffing was bland. I would not recommend this recipe.


lindelwa raboya
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The chicken was a little dry, but the pecan crust was excellent. I think I would try a different stuffing next time.


Cherry Frank
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Delicious! The chicken was moist and the stuffing was flavorful. The pecan crust added a nice crunch. I will definitely be making this again.


Ronnie Evridge
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This recipe was easy to follow, and the chicken turned out perfectly. The pecan crust was a nice touch, and the stuffing was flavorful. I will definitely be making this again!


Marie Adams
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I made this recipe for dinner last night, and it was a hit with my family! The chicken was moist and flavorful, and the pecan crust added a nice crunch. The stuffing was also very tasty, and I liked the addition of the dried cranberries.