Pecan Crusted Stuffed Chicken With Roasted Red Bell Pepper Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the red bell peppers in half and seed them.
  • Spray the skins with cooking spray and broil them (skin side up) until the skin is dark brown/black and bubbly.
  • Remove peppers and put them in a brown paper bag (fold up edges of bag).
  • Preheat the oven to 350 degrees and spray a cookie sheet with cooking spray.
  • Make sure your chicken breasts are pounded out or slit in half for stuffing.
  • 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!).
  • Melt the butter and coat the stuffed chicken breasts in it.
  • Roll the chicken breasts in the chopped pecans.
  • Cook at 350 for 30 minutes.
  • While the chicken is cooking, peel the skin from the peppers.
  • Blend peppers and sour cream until smooth.
  • Add salt to taste.
  • Serve chicken breasts with red bell pepper sauce as a topping or under chicken for a garnish.
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