Nut Stuffed Chicken Breasts Recipe

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Nut Stuffed Chicken Breasts

Kathy Hunt

By
@kahunt

1 GOT THIS IDEA FROM A GOOD HOUSEKEPPING COOKBOOK BUT I NEEDED TO MAKE IT FOR A LOT MORE GUESTS, SO I MODIFIED IT A LITTLE AND IT CAME OUT FANTASTIC!
I USED PECANS BUT YOU COULD PROBABLY USE ANY NUT YOU PREFER.


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Serves:

9

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

9
chicken breast
1 bunch
parsley
9 oz
nuts
1 c
margarine
1 c
milk
1 pkg
bullion cube
paprika
flour

Directions Step-By-Step

1
MINCE PARSLEY AND ADD NUTS WITH A PINCH OF SALT.
POUND CHICKEN BREASTS WITH A MALLET. PUT A SPOONFUL OF PARSLEY/NUTS IN THE CENTER OF EACH BREAST, THEN ROLL THE MEAT UP AND SECURE WITH A TOOTHPICK.
2
MELT MARGERINE IN 9X13 INCH PAN THEN SPRINKLE WITH PAPRIKA. PLACE EACH PIECE OF MEAT IN PAN PLACE REMAINING PARSLEY/NUTS OVER TOP AND COVER.
BAKE AT 375 FOR 45 MINUTES.
3
TAKE OUT OF OVEN AND TAKE COVER OFF. POUR OFF MARGARINE INTO A CONTAINER AND POUR A SMALL AMT OF MELTED MARGARINE OVER EACH PIECE OF MEAT. PLACE CHICKEN BACK IN OVEN UNCOVERED UNTILL BROWNED.
4
ADD BULLION CUBE AND A FEW TABLESPOON OF FLOUR TO MELTED MARGARINE THEN STIR IN MILK. ADD FLOUR TO CREATE A GRAVY TEXTURE. SERVE GRAVY WITH MEAT.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb
Other Tag: For Kids