Shelly's Recipe

TEXAS PECAN CHICKEN

Category: Chicken

4 boneless, skinless chicken breasts
3/4 tsp salt
1/2 tsp freshly ground pepper
8 oz fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tbsp butter
4 oz cream cheese, softened
1 tbsp French style mustard
1 tbsp snipped fresh thyme or 1 tsp dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley

On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.

Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 for 35 minutes or until done. Serves 4

NOTE: Serve with rice and tossed salad.