Pecan Stuffed Chicken Breasts Recipe

• 1 lg. celery stalk, minced
• 1 sm. onion, chopped
• 2 c. crumbled toast (about 4 slices white bread)
• 1 c. pecans, coarsely minced
• 4 whole sm. chicken breasts, boned & skinned
• 2 tbsp. lemon juice

1. In 10-inch skillet over medium-high heat, in 4 Tbsp.
2. warm butter, cook celery, onion, 1/2 tsp.
3. salt, and 1/4 tsp.
4. pepper till vegetables are tender.
5. Stir in crumbled toast, minced pecans, and 1/4 c. water; remove skillet from heat.
6. Preheat oven to 400 degrees.
7. Place each chicken breast on center of 12-inch square of double-thickness foil.
8. Brush both sides of breast with lemon juice, then with 2 Tbsp.
9. melted butter.
10. Sprinkle breast with salt and pepper.
11. Spoon 1/4 of pecan-stuffing mix onto center of each chicken breast.
12. Bring foil up around breasts and close tightly.
13. Place bundles in jelly-roll pan for easier handling; bake 20 min.
14. Open bundles, being careful to avoid steam.
15. Bake, uncovered, 20 min longer.

celery stalk, onion, white bread, pecans, chicken breasts, lemon juice

Taken from cookeatshare.com/recipes/pecan-stuffed-chicken-breasts-37358 (may not work)