Pecan Encrusted Stuffed Chicken Breasts

Chicken breasts are rolled around stuffing and provolone cheese and coated in a pecan-bread crumb crust for a rich and crunchy chicken dinner.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 831 Calories

Ingredients

• 1 cup all-purpose flour
• 2 eggs, beaten
• salt and ground black pepper to taste
• 4 slices provolone cheese
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup canola oil, or as needed
• 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
• 1.5 cups water
• 0.5 cup bread crumbs
• 0.5 cup finely chopped pecans
• 0.25 cup butter, or as needed

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Bake 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).

Step 3

Bring 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, 5 minutes; fluff stuffing with a fork.

Step 4

Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.

Step 5

Fill 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.

Step 6

Coat 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.

Step 7

Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.

Step 8

Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.