Poulet Luzianne Recipe
Summary
Ingredients
| Skinless, boneless chicken breast halves | 10 | |
| Chopped pecans | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1⁄4 Cup (4 tbs) | |
| Chopped onions | 1 1⁄2 Tablespoon | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Bread cubes | 3 Cup (48 tbs) (French Or Day-Old) | |
| Salt | 3⁄4 Teaspoon | |
| Dried whole thyme | 1⁄4 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Red pepper | 1⁄8 Teaspoon | |
| Baking apple | 1 , peeled and diced | |
| Finely chopped dried apricots | 1⁄2 Cup (8 tbs) | |
| Apricot glaze | 1 Cup (16 tbs) (Adjust Quantity As Needed) |
Nutrition Facts
Serving size
Calories 395 Calories from Fat 98
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 111.9 mg37.3%
Sodium 360.9 mg15%
Total Carbohydrates 31 g10.5%
Dietary Fiber 2.2 g8.6%
Sugars 12.5 g
Protein 42 g83.7%
Vitamin A 12.8% Vitamin C 11.6%
Calcium 5.7% Iron 13.3%
*Based on a 2000 Calorie diet
Directions
Flatten to 1/4-inch thickness, using a meat mallet or rolling pin, set aside.
Saute pecans, onion, green onions, and celery in butter until vegetables are tender.
Remove from heat; add bread cubes, seasonings, apple, and apricots, stirring well.
Spoon about 1/2 cup filling onto each chicken breast, fold sides over, and secure with wooden picks.
Place in a lightly greased 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 30 minutes.
Baste with apricot glaze; bake, uncovered, an additional 15 minutes, basting every 5 minutes.
Broil 6 inches from heat 3 to 5 minutes or until golden.
Serve with remaining glaze.
Chef
