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Wednesday, January 13, 2016

pecan encrusted stuffed chicken breasts

Ingredients

  • Servings: 4
  • 1 1/2 cups water
  • 1/4 cup butter, or as needed
  • 1 (6 ounce) package chicken-flavored stuffing mix (such as stovetop®)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup bread crumbs
  • 1/2 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

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins

  • 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).

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