Pecan Encrusted Stuffed Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture. Ingredients:
1 1/2 cups water |
1/4 cup butter, or as needed |
1 (6 ounce) package chicken-flavored stuffing mix (such as stovetop®) |
1 cup all-purpose flour |
2 eggs, beaten |
1/2 cup bread crumbs |
1/2 cup finely chopped pecans |
salt and ground black pepper to taste |
4 skinless, boneless chicken breast halves - pounded thin |
4 slices provolone cheese |
1 cup canola oil, or as needed |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. 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. 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. 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. 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. 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. Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
8. 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).
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