Saturday, May 15, 2010

Stuffed Apricot Pecan Crusted Chicken Servings: 4 

4 Boneless, skinless chicken breasts
4 ounce(s) of cream cheese
1/2 cup(s) of Apricot preserves
3/4 cup(s) of Brown Rice Flour
1/4 cup(s) of milk
1 egg, beaten
1 1/4 cup(s) of ground pecans
1/4 cup(s) of gluten free corn flakes, crushed
3 tbsp.of olive oil
1/2 tsp. of Salt (divided, and approximate)
Preheat oven to 375 degrees,
Pound each breast of chicken to an even thickness of about ½ inch.
Using a sharp knife, carefully make a horizontal slit in each breast, creating a pocket.
Combine the Philadelphia cream cheese with the apricot preserves and mix well.
Fill each breast pocket with the cream cheese mixture.
Season chicken with salt on both sides.
Place the flour on one plate; combine the egg and milk in a bowl, and in another plate, mix together the pecans and bread crumbs.
Season both the egg mixture and the pecan mixture with a pinch salt.
Dip the chicken into flour first, then the egg mixture, and last in the pecan mixture, coating both sides really well.
Grease a large baking pan with the canola oil.
Place the chicken in the greased pan and bake for 30 minutes.