SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Recipe By : Heavenly Recipes

40Minutes

Prep Time

50Minutes

Total Time

4 to 5 Persons

Serving

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

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

Directions

    STEP - 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.

    STEP - 2

    Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.

    STEP - 3

    Whisk together the 2 eggs with the milk in another shallow bowl.

    STEP - 4

    Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.

    STEP - 5

    Pound chicken breasts to approximately 1/4 inch thickness.

    STEP - 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.

    STEP - 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.

    STEP - 8

    Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

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