Pecan Encrusted Stuffed Chicken Breasts

Pecan Encrusted Stuffed Chicken Breasts
  • 1 1/2 cups water
  • 1/4 cup butter, or as needed
  • 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup bread crumbs
  • 1/2 cup finely chopped pecans
  • salt and ground black pepper to taste
  • 4 skinless, boneless chicken breast halves - pounded thin
  • 4 slices provolone cheese
  • 1 cup canola oil, or as needed


  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).

05/05/2018
Pecan Encrusted Stuffed Chicken Breasts, recipe PT15M PT1H 5 455 calories

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