June Wine Night – Pecan Crusted Stuffed Chicken

In June it was my turn to host wine night for a group of friends and one day I happened to be watching food network and decided I was going to do the recipe I saw and I have to say I was pretty impressed with how it turned out! So here’s the menu: Pecan-crusted stuffed chicken with a side of parmesan asparagus. Here’s the link to the recipe and I highly recommend giving it a try.

Ingredients

1. Four 8- to 10-ounce boneless, skinless chicken breasts

2. Kosher salt and coarsely ground black pepper

3. 4 ounces fresh goat cheese, crumbled

4. 1 tablespoon chopped fresh dill, plus sprigs for garnish

5. 1 teaspoon grated orange zest

6. 2 eggs

7. 2/3 cup dried breadcrumbs

8. 2/3 cup ground pecans

9. Coconut oil spray

To save time I pounded all the chicken over the weekend and froze it until mid-week, stuffed everything the night before, and waited to bread everything till right before cooking. And ya know having the ingredients in bowls for large production actually works out really nice!

Season with salt, then stuff with the goat cheese, orange zest, and dill and close up with toothpicks.

I had my bread crumbs ready to go so when I came home from work I just mixed up the egg mixture and got to breading!

The asparagus was super easy: lay it out on a pan, pour some olive oil and sprinkle on the parmesan! It baked at 400, the same as the chicken, for 15 min. I’m Totally forgot to take a pic before serving but I got lots of compliments and poor Mace had no left overs! Guess I’ll just have to make this yummy dish again!!

#dinner #Entertaining