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    You are in: Home / Recipes / Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts Recipe
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    Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts

    Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts. Photo by Hanka

    1/3 Photos of Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Crafty Lady 13's Note:

    I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses.

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    Units: US | Metric


    1. 1
      Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
    2. 2
      Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
    3. 3
      Whisk together the 2 eggs with the milk in another shallow bowl.
    4. 4
      Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
    5. 5
      Pound chicken breasts to approximately 1/4 inch thickness.
    6. 6
      Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
    7. 7
      Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
    8. 8
      Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

    Ratings & Reviews:

    • on November 07, 2011


      Delicious! Chicken was nice and moist the best part is the crunchy pecan coating. I had enough stuffing for 6 chicken breasts and run out of nut coating so I had to finish it with plain bread crumbs. Need to double pecan coating next time. I used sun-dried tomatoes pesto that I had at home. This is a keeper!

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    • on January 28, 2011


      This was delicious. I used fresh spinach which I cooked down and also used double the amount. I used ritz crackers instead of cornflakes and substituted cheese for what I had on had (mozarella and parmesan). This is very elegant and a bit complicated in the amount of dishes needed, but worth the effort and time. Very impressive and will make again. Thanks for the recipe.

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    • on March 06, 2010


      Bravo! I'm impressed that you created this recipe for a contest, it was fabulous! I knew I would love this as it has some of my favorite ingredients: cheese, pecans, sun-dried tomatoes, and artichokes :) A couple of changes I made/comments: I used Ritz crackers instead of cornflakes because I didn't want to buy them just for this, and I left out the ricotta as I am not a fan of the texture. I only used 1/2 of the flour mixture and still had at least 1/3 of it left over, so I would recommend starting with less and seeing if you need more. Also, the prep time took a lot longer than 20 minutes for me, it was closer to 40. Thanks for sharing!

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    Read All Reviews (11)


    Nutritional Facts for Spinach-Artichoke Stuffed Pecan Crusted Chicken Breasts

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.4
    Calories from Fat 293
    Total Fat 32.6 g
    Saturated Fat 10.1 g
    Cholesterol 212.9 mg
    Sodium 1076.0 mg
    Total Carbohydrate 40.7 g
    Dietary Fiber 5.9 g
    Sugars 3.5 g
    Protein 46.4 g

    The following items or measurements are not included:

    italian seasoning

    asiago cheese

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