October 17, 2012
Pecan-Stuffed Chicken Breasts
Serves 4. Recipe is from “Pecans, a Savor the South Cookbook” by Kathleen Purvis, who writes, “Boursin-style cheese is so handy to keep around. Either the herb flavor or the garlic flavor will work for this dish.”
1⁄3 cup Boursin-style cheese
1/4 cup toasted, chopped pecans
1 tbl. chopped green onion tops
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 tbl. unsalted butter
1 tbl. vegetable oil
1. Combine the cheese, pecans and green onions in a small bowl.
2. Place the chicken breasts on a work surface. Slide a knife point horizontally along the thickest part of the breast, making a pocket without cutting all the way through. Divide the cheese and pecan mixture between the breasts, filling the pockets. Bring the edges together and insert a toothpick through the edges to hold the pocket closed. Sprinkle each breast with salt and pepper.
3. Combine the butter and oil in a nonstick skillet over medium-high heat until the butter is melted. Add the chicken, top-down. Cook for 5 to 6 minutes on each side, turning carefully with tongs. Remove from pan. Cover and let stand for 1 minute before serving.