Pecan-Crusted Stuffed Chicken
- Four 8- to 10-ounce boneless, skinless chicken breasts
- Kosher salt and coarsely ground black pepper
- 4 ounces fresh goat cheese, crumbled
- 1 tablespoon chopped fresh dill, plus sprigs for garnish
- 1 teaspoon grated orange zest
- 2 eggs
- 2/3 cup dried breadcrumbs
- 2/3 cup ground pecans
- Coconut oil spray
- Preheat the oven to 400 degrees F.
- Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well).
- Pat the chicken dry and sprinkle liberally with salt and pepper on both sides.
- Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper.
- Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder.
- Close the seams with toothpicks.
- Whisk the eggs in a wide, shallow dish.
- In a separate dish, combine the breadcrumbs and ground pecans.
- Sprinkle the stuffed chicken with salt and pepper.
- Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading.
- Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil.
- Bake to an internal temperature of 160 degrees F, 15 to 20 minutes.
- Remove from the oven and let rest for 5 minutes.
- Remove the toothpicks.
- Serve garnished with dill sprigs.
chicken breasts, kosher salt, goat cheese, fresh dill, orange zest, eggs, breadcrumbs, ground pecans, coconut oil spray
Taken from www.foodnetwork.com/recipes/damaris-phillips/pecan-crusted-stuffed-chicken.html (may not work)