Stuffed Chicken Breasts with a Pecan Coating

Ingredients 0/0

Step 1

Heat your oven to 425°F (220°C). In a saucepan, bring the water and butter to a boil, 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. Give it a quick fluff with a fork once it’s ready.

Step 2

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

Step 3

Coat each rolled chicken first in the flour, then dip it into the eggs, and finally press it into the pecan and bread crumb mixture until it’s fully covered. Pour enough canola oil into a large skillet to cover about a quarter-inch of the bottom and heat it until you see little wisps of smoke.

Step 4

Carefully fry the chicken rolls in the hot oil until they’re golden brown, about 5 minutes on each side. Once they’re nicely browned, transfer them to a baking dish and pop them in the oven. Bake for around 20 minutes, or until the chicken is cooked through and the juices run clear — an instant-read thermometer should register at least 165°F (74°C) in the center.