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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Another pecan recipe for April-Pecan Month. I got this from The American Country Inn and Bed and Breakfast Cookbook. This particular recipe is from the Mainstay Inn in Cape May, New Jersey. I thought there were too many pecans, so next time I try it I will cut it down to 1/4 cup. I used only skinless, boneless chicken breasts. I did not have scallions, so I used green onions. Ingredients:
2 cups finely chopped cooked chicken |
1 cup grated monterey jack cheese |
1/4 cup chopped scallion |
1 tablespoon chopped parsley |
1 tablespoon all-purpose flour |
1 (9 inch) unbaked pie shells |
3 eggs, beaten |
1 1/4 cups half-and-half |
1/2 teaspoon brown mustard |
1/2 cup pecan pieces |
Directions:
1. In a large bowl, combine the chicken, cheese, scallions, parsley and flour.
2. Sprinkle into the pie shell.
3. In a medium bowl, combine the eggs, half and half, and mustard.
4. Pour over the chicken mixture and top with the pecans.
5. Bake in a 350 degree oven for 60 minutes or until done.
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