THE RECIPE JOURNAL · Main Course
Pecan-Coated Stuffed Chicken Breasts
This dish combines juicy chicken breasts with a crunchy pecan coating for a perfect balance of flavors and textures. It's a simple yet impressive meal that's sure to delight your family and guests alike.
FROM THE KITCHEN • Pecan-Coated Stuffed Chicken Breasts
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by preheating your oven to 425°F (220°C). In a saucepan, bring the water and butter to a boil, then stir in the stuffing mix. Cover it, take it off the heat, and let it sit for about 5 minutes until the water is absorbed. Fluff the stuffing with a fork once it’s ready.
02
Step 2
Set up three bowls: one with flour, another with beaten eggs, and a third with a mix of bread crumbs, chopped pecans, salt, and pepper. Take each chicken breast and stuff it with a quarter of the stuffing and a slice of provolone cheese. Roll the chicken up around the filling and tie it with kitchen twine to hold everything in place.
03
Step 3
Next, coat each rolled chicken breast first in flour, then dip it in the eggs, and finally press it into the pecan and bread crumb mixture so it’s fully covered. Heat about a quarter-inch of canola oil in a large skillet over medium-high heat until you see faint wisps of smoke.
04
Step 4
Carefully fry the chicken rolls in the hot oil, turning them every 5 minutes or so until they’re golden brown all over. Once they have a nice crust, transfer them to a baking dish and pop it in the oven. Bake for around 20 minutes, or until the chicken is cooked through and no longer pink inside—check with a thermometer to make sure it reaches 165°F (74°C).
Why you’ll love it
This dish combines the crunch of toasted pecans with juicy, flavorful chicken. The stuffing adds a delicious surprise inside each breast. It’s a perfect balance of textures and tastes that impresses every time.
How to serve
Serve with a fresh green salad or roasted vegetables for a light, balanced meal. Mashed potatoes or wild rice also pair well and soak up any extra juices.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the pecan crust crisp. Avoid microwaving to prevent sogginess.
