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“From a cookbook I got in Houston earlier this year and adapted to suit our tastes.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat chicken breasts with mallet and season with salt and pepper.
  2. Saute mushrooms and green onions in 2 tbsp of butter. Cool.
  3. Mix in cream cheese, mustard, and thyme. Divide into 4 equal portions and spread on each chicken breast.
  4. Fold over ends and roll up, pressing edges to seal.
  5. Mix pecans with bread crumbs and parsley. Melt 1/2 cup of butter.
  6. Dip chicken into butter and coat in bread crumb mixture.
  7. Bake at 350 degrees for 30 minutes or until done in a casserole dish that has been lightly sprayed to prevent sticking.

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