Search thousands of recipes reviewed by home cooks like you.

Pecan Encrusted Stuffed Chicken Breasts

Pecan Encrusted Stuffed Chicken Breasts

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    45 m
Chad Hammond

Chad Hammond

Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 46.3 g
  • 93%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 1400 mg
  • 56%

Based on a 2,000 calorie diet

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).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pdxpaul
1

pdxpaul

1/26/2013

I liked this recipe very much. Very tasty. I would diffidently make this again.

cattet9395
0

cattet9395

1/2/2014

this is my first one star. I usually can see what is coming down the pike by looking over ingredients etc... but this one blind sided me. I would do a major revamp so much that you might as well call it a new recipe. I guess couldn't eat it is a bit harsh. But didn't enjoy eating it was accurate.

Laura Miller
0

Laura Miller

1/5/2013

Very good, I also baked it in the oven to be a little healthier.

Similar recipes

ADVERTISEMENT