Pecan Encrusted Stuffed Chicken Breasts

• 1 1/2 cups water
• 1/4 cup butter, or as needed
• 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup bread crumbs
• 1/2 cup finely chopped pecans
• salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves - pounded thin
• 4 slices provolone cheese
• 1 cup canola oil, or as needed

1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring water and butter to a boil in a saucepan; stir in stuffing mix.
3. Cover and remove saucepan from heat.
4. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
5. Place flour in a medium bowl.
6. Whisk eggs in a separate bowl.
7. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
8. Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice.
9. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
10. Coat each chicken roll in flour; dip each chicken roll into whisked eggs.
11. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
12. Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
13. Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
14. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes.
15. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

water, butter, stuffing mix, flour, eggs, bread crumbs, pecans, salt, skinless, provolone cheese, canola oil

Taken from allrecipes.com/recipe/pecan-encrusted-stuffed-chicken-breasts/ (may not work)