PECAN-CRUSTED CHICKEN STUFFED WITH BACON, DATES, AND GOAT CHEESE AND TOPPED WITH A MAPLE DIJON CREAM
Instructions: Preheat oven to 350 degrees F. Pound each chicken breast half to even thickness all over (approx.½”). Set aside. Create a breading station.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Oven
- Baking dish
- Pie dish
- Nonstick skillet
- Mixing bowl
- Toothpick
- Chef's knife
- Cutting board
- Meat tenderizer
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Spoon
- Spatula
- Plate
- Fork
Ingredients
- 4-6 boneless, skinless chicken breast halves (approx. 2.5-3 pounds )
- 2 eggs
- 1 ½ cups pecans, chopped very fine
- 3 tablespoons flour
- 4 tablespoons brown sugar
- ½ cup panko breadcrumbs
- ¾ cup bacon, cooked crisp and chopped
- ¾ cup chopped dates
- 11 ounces bar goat cheese, softened
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons butter
- ½ cup maple syrup
- 1 ½ cup heavy cream
- 1 teaspoon Dijon mustard
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