The Pioneer Woman Tasty Kitchen
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Pecan-Crusted Chicken Stuffed with Goat Cheese

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Intermediate

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Description

Chicken breasts stuffed with goat cheese, garlic and basil and breaded with pecans and thyme.

Ingredients

  • 2 cups Pecan Halves
  • 1 Tablespoon Dried Thyme
  • 4 ounces, weight Goat Cheese
  • 1 teaspoon Dried Basil
  • 1 clove Garlic, Minced
  • ½ cups Flour
  • 2 whole Eggs
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper

Preparation

Preheat oven to 400 degrees. Finely chop pecans in a food processor; add thyme and salt and pepper to taste. In a small bowl, mix goat cheese, basil and garlic. In a dish, mix salt and pepper into flour. In another dish, beat eggs and 1 tablespoon water.

Cut a deep pocket (slit) in each chicken breast. Put 1/4 of goat cheese mixture inside. Coat chicken in flour mixture, then egg mixture, then pecan mixture.

Place chicken breasts in a greased glass dish. Bake for 30 minutes.

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Profile photo of jewc

jewc on 7.25.2010

I only had split breasts, so pounded them out a little and just rolled the stuffing up in them, securing the ends with toothpicks. Although I like thyme, I found it overwhelming in this case and would go easy (or omit it) next time, but the crust works just lovely. Super quick and easy.

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