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Recipe: Crispy Pecan Stuffed Chicken

2013 Royalty Pecans® Recipe Challenge Winner

Best Appetizer or Entree

This recipe was submitted by Karen in California.


  • 4 boneless skinless chicken breasts
  • 1 tbsp. extra virgin olive oil
  • 1 cup mushrooms, sliced
  • 1 small onion, chopped
  • 6 oz. Take Thyme flavored pecans, lightly chopped
  • salt and pepper to taste
  • 1 cup chopped Royalty Pecans®
  • 1 cup crushed corn flake type cereal
  • 2 eggs
  • 1 oz. melted butter


Heat the olive oil in a skillet; add mushrooms and onions and sauté 5 minutes. Stir the Take Thyme pecans into the onion mixture and cook 3 minutes. Remove from heat.

Pound the chicken breast flat using a skillet. Salt and pepper both sides of the chicken breast. Stuff each chicken breast with ¼ of the Take Thyme pecan mixture.

Beat the egg in a small bowl. Mix the corn flakes and natural pecans in another bowl. Dip the chicken in the egg then the pecan/corn flake mix to coat. Place stuffed and coated chicken on a baking sheet and drizzle lightly with melted butter.

Bake at 375° F until done. Internal temperature should be 165° F.

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