Sunday, January 24, 2010

Pecan Stuffed Chicken Breasts

We usually make several batches and freeze most of it. The packets come out and cook real easily.If doubled you will have more than enough stuffing for a few more breasts

1/2 Stick butter
1 stalk celery-chopped fine
1 minced onion
1/2 t salt 1/4 t pepper
cook these together until tender
Stir in
4 slices toast (2 Cu)
1 cup pecans chopped
2 t parsley flakes
1/4 Cu water
Mix all that together, remove from heat.

4 boneless chicken breasts- flattened to 1/8" or so
Place each breast on to a 12" square sheet of heavy foil
brush both sides with
Lemon Juice
Melted butter
Put some stuffing into the center of each breast, fold in half and roll it up in the foil.

These can then be frozen, we put two in a freezer bag for our dinners

To cook
Put in a baking pan, cook at 400 for 20 min. Open the foil, baste with drippings and cook open for 20 more min.

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