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.