Pecan Encrusted Stuffed Chicken Breasts
Description
Chicken breasts are rolled around stuffing and provolone cheese and coated in a pecan-bread crumb crust for a rich and crunchy chicken dinner.
Ingredients
•
1 1/2 cups water
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1/4 cup butter, or as needed
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1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
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1 cup all-purpose flour
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2 eggs, beaten
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1/2 cup bread crumbs
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1/2 cup finely chopped pecans
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salt and ground black pepper to taste
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4 skinless, boneless chicken breast halves - pounded thin
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4 slices provolone cheese
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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).