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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pecan Stuffed Chicken Breasts Recipe

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This recipe for Pecan Stuffed Chicken Breasts is from The Sneed Family Cookbook Project, 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 chicken breast halves, skinned and boned
1 (3 oz) pkg cream cheese with chives
4 Tbsp finely chopped pecans, divided
2 tsp freshly squeezed lemon juice
2 tsp Grey Poupon country Digon mustard
1/2 cup dry bread crumbs
1 Tbsp parsley flakes
1 egg, beaten wth 1 Tbsp water
2 Tbsp butter, melted

Directions:
Directions:
Place chicken breast halves between heavy-duty plastic wrap. Pound to 1/3 in thickness. In a small bowl, stir together cream cheese,2 Tbsp pecans, lemon juice and mustard. Spread 1 Tbsp of cheese mixture on each chicken piece.Roll up to enclose the filling, securing it with toothpicks.
In a shallow dish, combine bread crumbs, remaining 2 Tbsp pecans and parsley flakes. Dip the rolled chicken in beaten egg, then roll in crumbs.. Place chicken, seam side down in shallow baking dish which has been sprayed with Pam. Drizzle tops with the melted butter.
Bake at 375º for 25-30 minutes or until chicken is tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hr including baking
Personal Notes:
Personal Notes:
This recipe came from a neighbor who used to do catering. It is really delicious, served with rice and a salad for dinner. I usually double the recipe and wrap extra servings (unbaked) in foil and store in a ziplock bag in the freezer for later. To serve those, thaw them overnight in fridge and bake as noted above.

 

 

 

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