Pecan Encrusted Chicken Stuffed with Strawberries, Goat Cheese & Spinach
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)
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
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!
prep a work surface with plastic wrap covering
put one breast on plastic then cover with another piece of plastic wrap
Use a meat tenderizer (Or mallet, or rolling pin) to flatten breast as much as you can before it starts to fall apart.
Once 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.)
add 1 ounce of creamy goat cheese. DO NOT LICK YOUR FINGERS NO MATTER HOW TEMPTING IT IS. You are touching raw poultry. Yuck.
Slice two large strawberries and add on top of cheese. Grind some pepper on top.
cover in spinach leaves…as much as you can
wrap, tuck, and tie with the twine. Repeat with other breasts.
Chop pecans by hand or put in processor
chop crackers or put in processor
Process til it looks like this or a little chunkier.
Put egg or egg whites in bowl and pecan/herb mix in plate
Roll chicken in egg (avoiding the top crease)
roll back and forth in herb crumb mix to coat
Place all in crock pot and cover. Cook on low 4-5 hours or high for 3 hours
In the meantime… Put balsamic vinegar in saucepan with brown sugar
bring to boil them simmer down for about 20 minutes until it’s thick enough to cling to a spoon