Total Time
50mins
Prep 20 mins
Cook 30 mins

From a cookbook I got in Houston earlier this year and adapted to suit our tastes.

Ingredients Nutrition

Directions

  1. Beat chicken breasts with mallet and season with salt and pepper.
  2. Saute mushrooms and green onions in 2 tbsp of butter. Cool.
  3. Mix in cream cheese, mustard, and thyme. Divide into 4 equal portions and spread on each chicken breast.
  4. Fold over ends and roll up, pressing edges to seal.
  5. Mix pecans with bread crumbs and parsley. Melt 1/2 cup of butter.
  6. Dip chicken into butter and coat in bread crumb mixture.
  7. Bake at 350 degrees for 30 minutes or until done in a casserole dish that has been lightly sprayed to prevent sticking.

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