Poulet Luzianne

• 10 boneless chicken breast halves, skinned
• 1/2 c. chopped pecans
• 1/4 c. chopped onion
• 1 1/2 Tbsp. chopped green onions
• 1/4 c. chopped celery
• 1/4 c. butter or margarine, melted
• 3 c. French or day-old bread cubes
• 3/4 tsp. salt
• 1/4 tsp. dried whole thyme
• 1/2 tsp. pepper
• 1/8 tsp. red pepper
• 1 baking apple, peeled and diced
• 1/2 c. finely chopped dried apricots
• Apricot Glaze

1. Place chicken breast halves between 2 sheets of waxed paper. Flatten to 1/4-inch thickness, using a mallet or rolling pin; set aside.
2. Saute pecans and next 3 ingredients in butter until vegetables are tender.
3. Remove from heat; add bread cubes, seasonings, apple and apricots, stirring well.
4. Spoon about 1/3 cup filling onto each chicken breast; fold sides over and secure with wooden picks.
5. Place in a lightly greased 13 x 9 x 2-inch baking dish.
6. Cover and bake at 350u0b0 for 30 minutes.
7. Baste with Apricot Glaze.
8. Bake uncovered an additional 15 minutes, basting every 5 minutes.
9. Broil 6 inches from heat for 3 to 5 minutes or until golden.
10. Serve with remaining glaze.

chicken, pecans, onion, green onions, celery, butter, bread cubes, salt, thyme, pepper, red pepper, baking apple, apricots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708527 (may not work)