nut stuffed chicken breasts

Recipe by
Kathy Hunt
chelsea, MI

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.

yield 9 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For nut stuffed chicken breasts

  • 9
    chicken breast
  • 1 bunch
    parsley
  • 9 oz
    nuts
  • 1 c
    margarine
  • 1 c
    milk
  • 1 pkg
    bullion cube
  • paprika
  • flour

How To Make nut stuffed chicken breasts

  • 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.

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