nut stuffed chicken breasts
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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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yield
9 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For nut stuffed chicken breasts
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9chicken breast
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1 bunchparsley
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9 oznuts
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1 cmargarine
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1 cmilk
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1 pkgbullion cube
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paprika
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flour
How To Make nut stuffed chicken breasts
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1MINCE 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.
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2MELT 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.
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3TAKE 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.
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4ADD 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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