Ingredients
-
4 - 6
-
3/4
-
3/4
-
1
-
1/2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/2
-
3/4
Directions
Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts, I created this recipe for RSC #11 Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses , Delicious! Chicken was nice and moist the best part is the crunchy pecan coating I had enough stuffing for 6 chicken breasts and run out of nut coating so I had to finish it with plain bread crumbs Need to double pecan coating next time used sun-dried tomatoes pesto that I had at home This is a keeper!
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Steps
|
1
Done
|
Squeeze the Excess Liquid from the Spinach. Mix in a Medium Size Bowl the Spinach, Artichoke Hearts, Sun Dried Tomatoes, and the Asiago, Ricotta and Mozzarella Cheese. Set Aside. |
|
2
Done
|
Combine the Chopped Pecans, Corn Flake Crumbs and Garlic Powder in a Shallow Bowl. |
|
3
Done
|
Whisk Together the 2 Eggs With the Milk in Another Shallow Bowl. |
|
4
Done
|
Mix the Flour, Cayenne Pepper, Salt and Italian Seasoning in a Third Shallow Bowl. |
|
5
Done
|
Pound Chicken Breasts to Approximately 1/4 Inch Thickness. |
|
6
Done
|
Bread Each Chicken Breast by Coating Each With Flour Mixture, Then Dipping Into Egg Mixture. Coat One Side of the Chicken Breast With the Pecan Mixture. |
|
7
Done
|
Put Equal Amounts of Spinach/Artichoke Mixture on Each Chicken Breast on the Side That Does not Have the Pecan Coating. Roll Up the Chicken Breast and Secure With a Toothpick. Place in Casserole Dish That Has Been Drizzled With Olive Oil. |
|
8
Done
|
Bake in Oven Preheated to 350f For 40 Minutes or Until Chicken Is Thoroughly Cooked. Let Set For 5 Minutes Before Serving. |
