Pecan Encrusted Stuffed Chicken Breasts

Ingredients

• 1 1/2 cups water
• 1/4 cup butter, or as needed
• 1 (6 ounce) package chicken-flavored stuffing mix (such as StoveTop)
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup bread crumbs
• 1/2 cup finely chopped pecans
• Salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves – pounded thin
• 4 slices provolone cheese
• 1 cup canola oil, or as needed

Directions

Preheat oven to 425 degrees F (220 degrees C).

Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.

Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.

Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.

Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.

Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.

Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).