Pecan Crusted Stuffed Chicken Breast Recipe

Ingredients

• 1.5 cups water
• 0.25 cup butter, or as needed
• 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 0.5 cup bread crumbs
• 0.5 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

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring water and butter to a boil in a saucepan, then stir in stuffing mix. Cover and remove from heat. Let stand until water is absorbed, about 5 minutes; fluff stuffing with a fork.
3. Place flour in a medium bowl for dredging. 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 with kitchen twine 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 on all sides.
6. Pour canola oil into a large skillet to a depth of 1/4 inch and heat until the oil is shimmering.
7. Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish to finish cooking.
8. Bake in the preheated oven until chicken is cooked through 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).

Nutrition

• Calories: 831 kcal
• Fat Content: 42 g
• Fiber Content: 5 g
• Sugar Content: 4 g
• Sodium Content: 1303 mg
• Protein Content: 46 g
• Cholesterol Content: 208 mg
• Carbohydrate Content: 67 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g