I like to spend time with family and friends and one of the most enjoyable
ways to do this is over a delicious meal. To do this on a regular basis you
need to have delicious recipes that are not fussy to pull together.
The recipe is short on ingredients and full of clean healthy ingredients
It was perfect dish for this past warm weekend night we had.
I cheated and had my butcher at our local Woodland Market pound my chicken:)
Salt, pepper and goat cheese.
Orange zest and dill just smells like Summer!
Fold in the short ends-like a burrito and roll up into a tight cylinder.
Close the seams with toothpicks.
Dip the chicken in the whisked eggs.
Now dip the chicken into your mixed breadcrumbs and ground pecans.
Few more left to dress.
Off to the oven…
INGREDIENTS
Four 8- to 10- ounces boneless, skinless chicken breast. ( I had more guest so add to that)
Kosher salt and ground black pepper
4 ounces fresh goat cheese crumbled
1 tablespoon chopped fresh dill, plus sprigs for garnish
1 teaspoon grated orange zest
2 eggs
2/3 cup dried breadcrumbs
2/3 cup ground pecans
Coconut oil- spray
You can adjust all of theses ingredients to work with how many pieces of chicken you will be making.
Preheat the oven to 400 degrees.
Place the chicken breast between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick.
Pat the chicken dry and sprinkle liberally with salt and pepper on both sides.
Sprinkle the goat cheese on each breast of chicken; then sprinkle with dill, orange zest and more salt and pepper. Fold the short ends-like a burrito, roll up into a tight cylinder. Close the seams with toothpicks.
Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture, shake off excess breading.
Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to internal temperature of 160 degrees, about 20 to 25 minutes.
Remove from the oven and let rest for 5 minutes.
Remove the toothpicks. Garnish with dill sprigs and serve.
Letting them rest!
I think this Pecan- Crusted Stuffed Chicken is great for weeknight dinner
but fancy enough to serve guest. Lets eat.
Enjoy!
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