June 26

Pecan Encrusted Chicken Stuffed with Strawberries, Goat Cheese & Spinach

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Pecan Encrusted Chicken Stuffed with Strawberries, Goat Cheese & Spinach

Ingredients:

Boneless chicken breast (as many as you need)
Goat cheese (about an ounce per breast)
Strawberries (2 large per breast) plus two more per breast for garnishing
Spinach (about a handful per breast)
Ground pepper
Pecans (I used about a cup for 3 breast)
Herbed breadcrumbs or crackers (I used about a cup of crackers)
2 Eggs (I use only whites because of a food allergy, but I add a bit of ground flax seed)
1 cup Balsamic vinegar
1/2 cup brown sugar

Directions:

If cooking in crock pot, line the bottom with cookie cutters to keep chicken up out of grease or your breading will fall off.  You can also bake in the oven.  It’s summer here as I write this, so crock pot it is!

 

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rep a work surface with plastic wrap covering

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ut one breast on plastic then cover with another piece of plastic wrap

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se a meat tenderizer (Or mallet, or rolling pin) to flatten breast as much as you can before it starts to fall apart.

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nce all breasts are flattened, drape two pieces of cooking twine and place first breast on top like this:  (Again, note that I cover my work surface with plastic wrap because this is raw poultry and I don’t want that bacteria all over the place.)

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add 1 ounce of creamy goat cheese.   DO NOT LICK YOUR FINGERS NO MATTER HOW TEMPTING IT IS.  You are touching raw poultry.  Yuck.

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lice two large strawberries and add on top of cheese.   Grind some pepper on top.

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over in spinach leaves…as much as you can

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rap, tuck, and tie with the twine.  Repeat with other breasts.

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hop pecans by hand or put in processor

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hop crackers or put in processor

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rocess til it looks like this or a little chunkier.

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ut egg or egg whites in bowl and pecan/herb mix in plate

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Roll chicken in egg (avoiding the top crease)

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roll back and forth in herb crumb mix to coat

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lace all in crock pot and cover.  Cook on low 4-5 hours or high for 3 hours

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n the meantime…  Put balsamic vinegar in saucepan with brown sugar

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bring to boil them simmer down for about 20 minutes until it’s thick enough to cling to a spoon

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If the glaze sits a long time it will thicken a lot.  Just reheat to thin it again.
When chicken is ready, chop the remaining strawberries on top and drizzle balsamic glaze.   Serve hot.  Delicious!

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Posted June 26, 2014 by The50sHousewife in category "Recipes--Old & New

1 COMMENTS :

  1. By Natascha on

    Hi Holly,
    If I make it in the oven at what temperature should I bake it and for how long?

    Kind regards

    Reply

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