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Ingredients
| chicken breasts: 4 breasts |
| salt: 3/4 tsp |
| black pepper: 1/2 tsp |
| white mushrooms: 1 cup (sliced) |
| green onions - spring or scallion: 6 whole onions (chopped) |
| salted butter: 2 Tbl |
| cream cheese: 4 oz |
| yellow mustard: 1 Tbl |
| dried thyme (leaves): 1 Tbl |
| salted butter: 1/2 cup (melted) |
| pecans: 1 1/2 cups (finely chopped) |
| bread crumbs: 1 cup |
| parsley: 1/4 cup (coarsely chopped) |
Texas Pecaned Chicken
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Beat chicken breasts with mallet and season with salt and pepper.
- Saute mushrooms and green onions in 2 tbsp of butter. Cool.
- Mix in cream cheese, mustard, and thyme. Divide into 4 equal portions and spread on each chicken breast.
- Fold over ends and roll up, pressing edges to seal.
- Mix pecans with bread crumbs and parsley. Melt 1/2 cup of butter.
- Dip chicken into butter and coat in bread crumb mixture.
- Bake at 350 degrees for 30 minutes or until done in a casserole dish that has been lightly sprayed to prevent sticking.