Main dish

Pecan-Stuffed Chicken Breasts

 

From “Pecans” by Kathleen Purvis

PECAN-STUFFED CHICKEN BREASTS

Either the herb flavor or the garlic flavor of Boursin will work for this dish.

1/3 cup Boursin-style cheese (see note)

1/4 cup toasted, chopped pecans

1 tablespoon chopped green onion tops

4 skinless, boneless chicken breasts

Salt and freshly ground pepper

1 tablespoon unsalted butter

1 tablespoon vegetable oil

Combine cheese, pecans and green onions in small bowl.

Place chicken breasts on a work surface. Slide a knife point horizontally along the thickest part of the breast, making a pocket without cutting all the way through. Divide the cheese and pecan mixture between the breasts, filling the pockets.

Bring chicken breast edges together and insert a toothpick through to hold the pocket closed. Sprinkle each breast with salt and pepper.

Combine butter and oil in a nonstick skillet over medium-high heat until butter is melted. Add chicken, top-down. Cook for 5 to 6 minutes on each side, turning carefully with tongs. Remove from pan. Cover and let stand for 1 minute before serving. Serves 4.

Per serving: 333 calories; 24 g. fat; 186 mg. sodium; 9 g saturated fat; 2 g carbohydrates; 39 mg calcium; 28 g protein; 104 cholesterol; 1 g dietary fiber

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