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    You are in: Home / Recipes / Pecan Crusted Stuffed Chicken With Roasted Red Bell Pepper Sauce Recipe
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    Pecan Crusted Stuffed Chicken With Roasted Red Bell Pepper Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    katindallas's Note:

    Oh, my goodness.... If I EVER want to impress someone, this is how I do it! It's my specialty recipe and can easily be tailored with the stuffing. The red bell pepper sauce is a MUST! I have made this for friends and family, and they just rave about it!

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Cut the red bell peppers in half and seed them.
    2. 2
      Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
    3. 3
      Remove peppers and put them in a brown paper bag (fold up edges of bag).
    4. 4
      Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
    5. 5
      Make sure your chicken breasts are pounded out or slit in half for stuffing.
    6. 6
      Layer the mushrooms, crabmeat, cheese and green onions in the chicken and skewer them closed. (I use wooden skewers - you can also use toothpicks, but remember to take them out! I almost choked someone once!).
    7. 7
      Melt the butter and coat the stuffed chicken breasts in it.
    8. 8
      Roll the chicken breasts in the chopped pecans.
    9. 9
      Cook at 350 for 30 minutes.
    10. 10
      While the chicken is cooking, peel the skin from the peppers.
    11. 11
      Blend peppers and sour cream until smooth.
    12. 12
      Add salt to taste.
    13. 13
      Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.

    Ratings & Reviews:

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    Nutritional Facts for Pecan Crusted Stuffed Chicken With Roasted Red Bell Pepper Sauce

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1326.1
     
    Calories from Fat 968
    73%
    Total Fat 107.6 g
    165%
    Saturated Fat 37.4 g
    187%
    Cholesterol 306.9 mg
    102%
    Sodium 654.2 mg
    27%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 7.5 g
    30%
    Sugars 6.2 g
    25%
    Protein 78.4 g
    156%

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