For an extra layer of flavor, try adding a tablespoon of Dijon mustard to the egg mixture. Ensure the chicken breasts are pounded evenly to ensure uniform cooking. If you don't have kitchen twine, you can secure the chicken rolls with toothpicks. Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Pecan Encrusted Stuffed Chicken Breasts
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS12
Elevate your weeknight dinner with these Pecan Encrusted Stuffed Chicken Breasts. Tender chicken, embraced by a savory stuffing and creamy provolone, gets a delightful crunch from a pecan-studded crust. A symphony of textures and flavors in every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol208 mg
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Fiber5 g
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Protein46 g
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Saturated Fat16 g
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Sodium1303 mg
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Sugar4 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C).
02
StepBring 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, about 5 minutes; fluff stuffing with a fork.
03
StepPlace flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
04
StepFill 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.
05
StepCoat 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.
06
StepPour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
07
StepFry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
08
StepBake 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).
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Tyra Collins
Jun 25, 2025This is a great make-ahead meal. I prepped the chicken in the morning and baked it when I got home from work.
Giovanny Bosco
Jun 25, 2025I followed the recipe exactly, and it turned out perfectly. The chicken was moist and flavorful.
Lou Rice
Jun 19, 2025This recipe was a huge hit! My family loved the crispy pecan crust and the cheesy filling.
Kaylin Hamill
Jun 13, 2025The only change I made was adding some garlic powder to the breadcrumb mixture, and it added a nice depth of flavor.
Andre Klein
Jun 8, 2025The instructions were clear and easy to follow, even for a beginner cook like me.
Stan Lebsack
Jun 7, 2025I'm not a huge fan of pecans, but even I loved this recipe!
Thomas Hintz
Jun 7, 2025I substituted the provolone with mozzarella and it was still delicious!