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Prep Time: Cook Time: Total Time:
4 Pieces of Boneless, Skinless Chicken Breasts
1/2 Cup Shredded Mozzarella Cheese
1/3 Cup Pre-made Pesto Sauce (I use store bought)
1 Cup Italian Bread Crumbs
1/2 - 3/4 Cup Chopped Pecans
2 Tbsp. Olive Oil
Heat oven to 350 degrees F.
Cut a pocket into the chicken breasts or slice the chicken, leaving one side still attached. Stuff chicken with mozzarella cheese and coat the outside with pesto sauce. If you sliced the chicken instead of making a pocket, you may want to use toothpicks to keep the chicken together while breading.
Heat oil in a 12' skillet over medium/medium-high heat. Make sure oil is hot, otherwise the breading will be soggy.
Once you have the chicken coated with the pesto sauce, press each breasts firmly into the bread crumb/pecan mixture. Place in heated skillet and cook until each side is golden brown and there is no visible pink spots in the chicken. I cooked about 7-10 minutes on each side.
At this point, place the browned chicken breasts in a baking dish and cook until done, which is approximately 20-25 minutes, depending how well you cooked it earlier. I sprinkled the top side with some extra pecans, turned the chicken over half-way through the cooking time, and sprinkled the other side with extra pecans as well.
This dish is perfect with alfredo pasta and a salad. This is a favorite at my house so I hope you and your family enjoy it as well.
Takes about 45 minutes/one hour from start to finish. Makes four servings.
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Pecan Crusted Chicken Stuffed with Mozzarella Cheese
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Category: Recipes
Prep Time: Cook Time: Total Time:
4 Pieces of Boneless, Skinless Chicken Breasts
1/2 Cup Shredded Mozzarella Cheese
1/3 Cup Pre-made Pesto Sauce (I use store bought)
1 Cup Italian Bread Crumbs
1/2 - 3/4 Cup Chopped Pecans
2 Tbsp. Olive Oil
Heat oven to 350 degrees F.
Cut a pocket into the chicken breasts or slice the chicken, leaving one side still attached. Stuff chicken with mozzarella cheese and coat the outside with pesto sauce. If you sliced the chicken instead of making a pocket, you may want to use toothpicks to keep the chicken together while breading.
Heat oil in a 12' skillet over medium/medium-high heat. Make sure oil is hot, otherwise the breading will be soggy.
Once you have the chicken coated with the pesto sauce, press each breasts firmly into the bread crumb/pecan mixture. Place in heated skillet and cook until each side is golden brown and there is no visible pink spots in the chicken. I cooked about 7-10 minutes on each side.
At this point, place the browned chicken breasts in a baking dish and cook until done, which is approximately 20-25 minutes, depending how well you cooked it earlier. I sprinkled the top side with some extra pecans, turned the chicken over half-way through the cooking time, and sprinkled the other side with extra pecans as well.
This dish is perfect with alfredo pasta and a salad. This is a favorite at my house so I hope you and your family enjoy it as well.
Takes about 45 minutes/one hour from start to finish. Makes four servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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