Pecan Stuffed Chicken Breasts Recipe

1. 1

   In 10-inch skillet over medium-high heat, in 4 Tbsp.

2. 2

   warm butter, cook celery, onion, 1/2 tsp.

3. 3

   salt, and 1/4 tsp.

4. 4

   pepper till vegetables are tender.

5. 5

   Stir in crumbled toast, minced pecans, and 1/4 c. water; remove skillet from heat.

6. 6

   Preheat oven to 400 degrees.

7. 7

   Place each chicken breast on center of 12-inch square of double-thickness foil.

8. 8

   Brush both sides of breast with lemon juice, then with 2 Tbsp.

9. 9

   melted butter.

10. 10

    Sprinkle breast with salt and pepper.

11. 11

    Spoon 1/4 of pecan-stuffing mix onto center of each chicken breast.

12. 12

    Bring foil up around breasts and close tightly.

13. 13

    Place bundles in jelly-roll pan for easier handling; bake 20 min.

14. 14

    Open bundles, being careful to avoid steam.

15. 15

    Bake, uncovered, 20 min longer.

* Per serving · 4 servings · Values may vary.

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