Pecan-Stuffed Chicken Breasts
This terrific recipe for Pecan-Stuffed Chicken Breasts was submitted by Mrs. Earl F. Bakke of Lewes, Delaware.
6 tablespoons butter or margarine - divided use
1 large celery stalk, chopped
1 small onion, minced
Salt to taste
Ground black pepper to taste
2 cups crumbled toast (about 4 slices white bread)
1 (3-ounce) can pecans (1 cup), coarsely chopped
2 teaspoons parsley flakes
4 whole small chicken breasts, boned and skinned
2 tablespoons lemon juice
Lettuce leaves for garnish (optional)
- About 1 1/4 hours before serving: In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter or margarine (1/2 stick), cook celery, onion, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper until vegetables are tender. Stir in crumbled toast, chopped pecans, parsley flakes and 1/4 cup water; remove skillet from heat.
- Preheat oven to 400°F (205°C). Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breasts with lemon juice, then with 2 tablespoons melted butter or margarine. Sprinkle breasts with 3/4 teaspoon salt and 1/2 teaspoon ground black pepper. Spoon 1/4 of pecan-stuffing mixture into center of each chicken breast. Bring foil up around breasts and close tightly.
- Place bundles in jelly roll pan for easier handling; bake 20 minutes. Open bundles, being careful to avoid steam. Brush chicken with drippings in foil and bake, uncovered, 20 minutes longer or until chicken is fork tender.
- To serve, line platter with lettuce leaves; arrange stuffed chicken breasts on leaves, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.