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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pecan Crusted Stuffed Chicken Recipe

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This recipe for Pecan Crusted Stuffed Chicken is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4,8 to 10 oz boneless, skinless chicken breasts
salt and pepper
4 oz goat cheese, crumbled
1 Tbsp chopped fresh dill
1 tsp grated orange zest
2 eggs
1/4 c flour
2/3c dried crumbs
2/3 c ground pecans

Directions:
Directions:
Preheat oven to 400º.

Place the chicken breasts between two pieces of wax paper and pound to 1/4 " thick with a mallet. Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast, then sprinkle with dill, orange zest and more salt and pepper. Fold in the short-ends- like folding a burrito- then, starting on the half with the cheese, roll up into a light cylinder. Close the seams with toothpicks.

For dredging, arrange 3 plates, 1 with the flour, 1 with the eggs (whisked), 1 with the pecans and bread crumbs. Sprinkle the stuffed chicken with salt and pepper. Dredge in flour, then eggs, then crumbs. Place on a rack (on a baking sheet).

Bake until 160º 15 - 20 minutes. Remove from oven and let rest for 5 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
65 mins

 

 

 

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