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pecan chicken recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A restaurant-quality weeknight meal featuring chicken breasts stuffed with smoked Gouda and fresh sage, coated in a crispy pecan-panko crust and served with a quick pan sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 1.5 cups pecans, finely chopped (reserve 1/4 cup for garnish)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup shredded smoked Gouda cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon fresh sage, minced
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Prepare Chicken and Filling: Preheat oven to 350°F (180°C). Pound chicken breasts to a uniform thickness of about 0.6 inches. In a bowl, mix shredded smoked Gouda, softened cream cheese, minced fresh sage, heavy cream, and seasonings until smooth.
- Stuff and Seal Chicken: Spoon 2-3 tablespoons of filling into the center of each chicken breast. Fold the edges over the filling to create a neat packet and secure the seam with toothpicks to prevent leakage.
- Set up Dredging Station: In separate shallow dishes, place the seasoned flour, beaten eggs, and a mixture of panko breadcrumbs and 1.25 cups of the chopped pecans.
- Coat Chicken: Dredge each stuffed chicken breast first in the seasoned flour, then dip in the beaten eggs, and finally press firmly into the pecan-panko mixture to coat completely on all sides.
- Sear and Bake: Heat butter and olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until deeply golden brown and crispy. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Make Pan Sauce: Remove chicken to a cutting board to rest for 5 minutes. Return the skillet to medium heat and add chicken broth, honey, and Dijon mustard. Scrape up any browned bits from the pan and simmer for 2-3 minutes until the sauce reduces slightly.
- Slice and Serve: Remove toothpicks from the chicken. Slice each breast diagonally to expose the creamy filling and arrange on plates. Spoon the pan sauce alongside and garnish with reserved chopped pecans and fresh sage leaves.
Notes
To ensure a crispy crust without burning, sear until golden brown before baking. If browning occurs too quickly, tent the chicken with foil to finish baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Searing, baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 20 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 150 mg