Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts Recipe

Name: Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 boneless skinless chicken breasts; 3/4 cup pecans, finely chopped; 3/4 cup corn flakes, crushed; 1 teaspoon garlic powder; 1/2 cup milk; 2 eggs, beaten; 1 cup all-purpose flour; 1 teaspoon cayenne pepper; 1 teaspoon salt; 1 teaspoon italian seasoning; 1/2 cup frozen chopped spinach, thawed and drained; 1/2 cup artichoke heart, chopped; 1/4 cup sun-dried tomato, chopped; 1/2 cup asiago cheese; 3/4 cup ricotta cheese; 3/4 cup mozzarella cheese

Servings: persons

4 -6 boneless skinless chicken breasts
3/4 cup pecans, finely chopped
3/4 cup corn flakes, crushed
1 teaspoon garlic powder
1/2 cup milk
2 eggs, beaten
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon italian seasoning
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup artichoke heart, chopped
1/4 cup sun-dried tomato, chopped
1/2 cup asiago cheese
3/4 cup ricotta cheese
3/4 cup mozzarella cheese

1
Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
2
Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
3
Whisk together the 2 eggs with the milk in another shallow bowl.
4
Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
5
Pound chicken breasts to approximately 1/4 inch thickness.
6
Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
7
Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
8
Bake in oven preheated to 350u00b0F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 -6 boneless skinless chicken breasts, 3/4 cup pecans, finely chopped, 3/4 cup corn flakes, crushed, 1 teaspoon garlic powder, and more.

Yes, Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts

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