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Boneless chicken breasts pounded thin, dipped in butter, coated in a pecan/breadcrumb mix and filled with whole berry cranberry sauce mixed with orange zest. Excellent with roasted carrots and wild rice.
2 boneless chicken breasts, 6-8 oz each, pounded to 1/2 thickness
3 Tablespoons unsalted butter, melted and set aside
1 cup finely chopped pecans
1/2 cup bread crumbs
1 Tablespoon dried parsley
1 cup whole berry cranberry sauce
1 Tablespoon freshly grated orange zest
Salt and pepper to taste
Preheat oven to 350 degrees F.
In a shallow bowl, mix the pecans, breadcrumbs and parsley.
In a small bowl, stir together the cranberry sauce and orange zest.
Dip each piece of chicken into the butter, then the pecan mixture, coating it entirely and lay it flat in the bowl.
Spread half the cranberry mix on the chicken and roll up snugly. Place seam side down in a baking dish. Repeat with the second piece of chicken.
Sprinkle a little more of the crumb mixture on top of the rolled up chicken and drizzle the remaining butter on top.
Bake for 35 minutes or until the internal temperature of the chicken is 165 degrees.
Serve hot or warm. Is also excellent cold as a buffet option.
