Categories: Chicken
Ingredients
- 2 chicken breasts
- Salt
- Pepper
- 2 2-inch long sticks Havarti or provolone
- 1 green onion, thinly sliced
- 1 tbsp. finely chopped pecans
- 1 egg
- 1 tbsp. water
- 2 tbsp. flour
- 1/4 cup ground pecans
- 1 tbsp. butter
Directions
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Place each chicken breast half between 2 pieces of heavy plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Season lightly with salt and pepper.
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To assemble, place 1 piece of the cheese in the center of each chicken pieces. Sprinkle each piece with half of the green onion and half of the finely chopped pecans. Fold in the sides of each piece; roll up into a spiral, pressing the edges to seal.
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In a shallow dish, beat together egg and the water. Place flour in another shallow dish; place ground pecans in a third shallow dish. Coat each chicken roll with flour, dip into egg mixture, and finally roll in pecans to coat. Transfer to a 9-inch pie plate. Cover and chill for at least 30 minutes or up to 24 hours.
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Preheat oven to 400. In a medium skillet, cook the chicken rolls in hot butter over medium heat about 5 minutes or until golden, turning to brown all sides. Return to pie plate. Bake for 15-18 minutes or until they reach 170 degrees. Transfer to serving plates.