Nut Stuffed Chicken Breasts

Nut Stuffed Chicken Breasts

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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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
9
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

How to Make Nut Stuffed Chicken Breasts

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.

Printable Recipe Card

About Nut Stuffed Chicken Breasts

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



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