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).