Pecan-Stuffed Chicken Breasts
Serving 4
  • 4Tbsp. butter
  • 1 large stalk celery(chopped)
  • 1 small onion(finely chopped)
  • 1/2tsp. salt
  • 1/4tsp. pepper
  • 4 bread slices(toasted and cut into cubes)
  • 3oz. pecans(chopped)
  • 2tsp. parsley flakes
  • 1/4cup water
  • 4 boneless, skinless chicken breasts
  • 2Tbsp. melted butter
  • 3/4tsp. salt
  • 1/2tsp. pepper
  1.  Melt 4 Tbsp. butter in pan and sauté celery, onion, ½ tsp. salt, and ¼ tsp. pepper. Stir in toast cubes, chopped pecans, parsley flakes, and water.
  2. Flatten chicken breasts and place each in center of a 12-inch square of heavy-duty aluminum foil. Brush both sides of breasts with lemon juice and 2 Tbsp. melted butter. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper.
  3. Spoon stuffing mixture in the center of each breast. Fold foil around chicken and seal tightly.
  4. Bake at 400 degrees for 20 minutes. Carefully open packets and bake for an additional 20 minutes.

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