Pecan Stuffed Chicken Breasts Recipe
Ingredients
| Chicken breasts | 4 | |
| Lemon juice | ||
| Butter - 6 tbsp, molten | ||
| Bread crumbs | 3 Cup (16 tbs), toasted | |
| Onions | 1/3 Cup (16 tbs), finely chopped | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Pecans | 3/4 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
MAKING
1. Brush the chicken with lemon juice and two tablespoons of molten butter on either side
2. Toss the remaining four tablespoons of salt with the other ingredients and make four mounds of it, arranging on squares made of heavy duty foil
3. Place the chicken breasts on the mound of stuffing, skin side up, fold it up securely and bake at 350°F for forty minutes
4. Turn the temperature up to 400°F, fold the foil back and bake for another ten minutes till brown
SERVING
5. Serve as appropriate
1. Brush the chicken with lemon juice and two tablespoons of molten butter on either side
2. Toss the remaining four tablespoons of salt with the other ingredients and make four mounds of it, arranging on squares made of heavy duty foil
3. Place the chicken breasts on the mound of stuffing, skin side up, fold it up securely and bake at 350°F for forty minutes
4. Turn the temperature up to 400°F, fold the foil back and bake for another ten minutes till brown
SERVING
5. Serve as appropriate
Chef
