Pecan Encrusted Stuffed Chicken Breasts
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Ingredients for - Pecan Encrusted Stuffed Chicken Breasts

1. Water - 1 ½ cups
2. Butter, or as needed - ¼ cup
3. Chicken-flavored stuffing mix (such as StoveTop®) - 1 (6 ounce) package
4. All-purpose flour - 1 cup
5. Eggs, beaten - 2
6. Bread crumbs - ½ cup
7. Finely chopped pecans - ½ cup
8. Salt and ground black pepper to taste - ½ cup
9. Skinless, boneless chicken breast halves - pounded thin - 4
10. Provolone cheese - 4 slices
11. Canola oil, or as needed - 1 cup

How to cook deliciously - Pecan Encrusted Stuffed Chicken Breasts

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

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.

3. Stage

Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.

8. Stage

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).