Chicken Breasts Stuffed and Topped with Pecan Crust

Ingredients

• 1 ½ cups water
• ¼ cup butter, or as needed
• 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop®)
• 1 cup all-purpose flour
• 2 eggs, beaten
• ½ cup bread crumbs
• ½ cup finely chopped pecans
• salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves - pounded thin
• 4 slices provolone cheese
• 1 cup canola oil, or as needed

Step 1

Heat your oven to 425°F (220°C). Meanwhile, bring some water and butter to a boil in a saucepan, then stir in the stuffing mix. Cover it, take it off the heat, and let it sit for about 5 minutes until the water is absorbed. Fluff the stuffing with a fork once it’s ready.

Step 2

Set up three bowls: one with flour, another with beaten eggs, and a third with a mix of bread crumbs, chopped pecans, salt, and pepper. Take each chicken breast and stuff it with a quarter of the prepared stuffing and a slice of provolone. Roll the chicken around the filling and tie it up with kitchen twine to keep everything inside.

Step 3

Coat each rolled chicken breast first in the flour, then dip it into the eggs, and finally press it into the pecan and bread crumb mixture to get a nice, even crust. Heat about a quarter-inch of canola oil in a large skillet until it’s just starting to smoke, then carefully fry the chicken rolls. Cook them for around 5 minutes on each side, until the crust turns a light golden brown.

Step 4

Transfer the browned chicken to a baking dish and pop it into the oven. Bake for about 20 minutes, or until the chicken is cooked through and no longer pink inside. To be sure, check that the internal temperature reads at least 165°F (74°C). Let it rest a few minutes before serving.