Spinach Artichoke Stuffed Pecan Crusted Chicken Breasts Recipes

WASABI CRUSTED CHICKEN BREASTS

Steps:

• Combine breadcrumbs, wasabi powder, salt, and pepper.
• Place beaten eggs in pie dish.
• Dip chicken in egg, then in breadcrumb mixture.
• Turn to coat completely.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
• Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side.
• Transfer to platter.
• Repeat with remaining oil and chicken.
• Add teriyaki sauce, sake, and chicken broth to skillet and bring to boil.
• Scrape up browned bits.
• Drizzle sauce over chicken.
• Sprinkle with sliced green onions and serve.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• 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.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• 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.
• 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.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.