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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From a cookbook I got in Houston earlier this year and adapted to suit our tastes. Ingredients:
4 boneless skinless chicken breasts |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 cup mushroom, sliced |
6 green onions, chopped |
2 tablespoons butter |
4 ounces cream cheese |
1 tablespoon mustard |
1 tablespoon thyme |
1/2 cup butter, melted |
1 1/2 cups pecans, finely chopped |
1 cup breadcrumbs |
1/4 cup parsley, coarsely chopped |
Directions:
1. Beat chicken breasts with mallet and season with salt and pepper.
2. Saute mushrooms and green onions in 2 tbsp of butter. Cool.
3. Mix in cream cheese, mustard, and thyme. Divide into 4 equal portions and spread on each chicken breast.
4. Fold over ends and roll up, pressing edges to seal.
5. Mix pecans with bread crumbs and parsley. Melt 1/2 cup of butter.
6. Dip chicken into butter and coat in bread crumb mixture.
7. Bake at 350 degrees for 30 minutes or until done in a casserole dish that has been lightly sprayed to prevent sticking.
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