Pecan Stuffed Chicken Breast Recipes

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

Steps:

• To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
• Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
• Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
• Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
• Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

Steps:

• Preheat oven to 400°F.
• Sprinkle chicken with salt & pepper.
• Mix panko crumbs with the chopped Pecans.
• Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
• Paint the breasts with the butter and coat them with the panko/nut mixture.
• Heat the skillet over medium heat and put in the breasts
• Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
• Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
• Remove chicken to a platter and keep warm.
• Remove any bits & pieces from the skillet.
• Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
• Add parsley.
• Drizzle sauce over the chicken & serve.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

Steps:

• Wash and remove skin from chicken. Brush breasts with lemon juice, melted butter, salt and pepper.
• Spray foil with cooking spray. Place 1/4 of stuffing on 4 pieces of heavy-duty aluminum foil.
• Place 1 breast on each mound of stuffing. Seal foil and place on baking sheet.
• Bake at 350 for 40 minutes.
• Open foil. Increase temperature to 400 and bake for 20 minutes. Serves 4.