Nut Stuffed Chicken Breasts
By
Kathy Hunt
@kahunt
9
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.
I USED PECANS BUT YOU COULD PROBABLY USE ANY NUT YOU PREFER.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
9
Prep:
30 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
9chicken breast
-
1 bunchparsley
-
9 oznuts
-
1 cmargarine
-
1 cmilk
-
1 pkgbullion cube
-
·paprika
-
·flour
How to Make Nut Stuffed Chicken Breasts
- 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. - 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. - 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.
- 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.
