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Stuffed Chicken Breasts, 1/16/14

Peter Brave

Brave New Restaurant

  • 2 - 6oz skinless boneless chicken breasts
  • 4oz cream cheese
  • 1/4 cup chopped toasted pecans
  • 1/2 tsp minced garlic
  • 1 tbsp chopped chives
  • 2 tbsp flour
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

PREPARATION

  1. Combine cream cheese, pecans, garlic, and chives
  2. Pipe into a slit cut in the chicken breasts
  3. Salt & pepper, then lightly flour
  4. Sauté in olive oil in hot skillet, 4-5 minutes per side
  5. Slice and serve with lemon for garnish

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