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Tuesday, February 22, 2011

Pecan Crusted Stuffed Chicken

Have you asked yourself, what do I do with the chicken tonight?  Simple, Pecan Crusted Stuffed Chicken.  It is very easy to make and it tastes great.  The ground pecans on the outside gives it a great nutty and crunchy texture.  The creamy stuffing inside with the mushroom, onions, cream cheese, Dijon mustard coupled with the fresh thyme gives way to a wonderful flavor.  Try it, I'll bet your will love this dish and add it to your weekly lineup.


See all the nuttiness!


The Players!


Finely chop your mushrooms.


Chop your green onions and use the light green parts as well. 


Melt butter in a skillet and saute mushrooms and onions until tender.  
Remove from heat and let it cool.


When mixture is cool add cream cheese, mustard and thyme.  
Mix until well combined.
  

Divide into two portions and spread on each piece of chicken.  
Roll up, pressing to seal any edges. 



Mix pecans and breadcrumbs in a bowl.  Place the olive oil on a flat dish.  Dip chicken rolls into oil and then into pecan mixture, turning to coat.  


Place of a greased baking sheet, seam side down.  
Bake at 350 degrees for 35 minutes or until done. 


Garnish with chopped parsley.


Look how crunchy the crust is and wait, theres more, look at the stuffing.  Oh my gosh, this tastes amazing and it will impress your family and friends.

Happy Eating!

The Recipe:


Pecan Crusted Stuffed Chicken

1 chicken breast, boneless and skinless
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon butter
2 green onions, chopped white and light green parts
4 ounces mushrooms, chopped
3 ounces 1/3 less fat cream cheese
½ tablespoon Dijon mustard
½ tablespoon fresh thyme
¾ cup pecans, ground fine
½ cup breadcrumbs
¼ cup fresh parsley, fine chop
1 tablespoon olive oil

Serves 2:

Cut your chicken breast in half-length wise.  On a hard surface, pound chicken with a meat mallet to ¼ inch thick.  Sprinkle with salt and pepper and set aside.

In a 10” skillet melt butter.  Add chopped mushroom and onions and sauté until tender.  Set aside to cool.  When mixture is cool add cream cheese, mustard and thyme.  Mix until well combined.  Divide into two portions and spread on each piece of chicken.  Roll up, pressing to seal any edges.  Mix pecans and  breadcrumbs in a bowl.  Place the olive oil on a flat dish.  Dip chicken rolls into oil and then into pecan mixture, turning to coat.  Place of a greased baking sheet, seam side down.  Bake at 350 degrees for 35 minutes or until done. Garnish with chopped parsley.  Serve with wild rice and green salad.

Happy Eating!




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