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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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