4 boneless skinless chicken breast halves, salt and peppar to taste, 1 package (6 oz) chicken stuffing mix, 1/2 cup chopped pecans, 2 Tbs butter, 1 can (10 3/4 ox) condensed cream of mushroom soup
The main reason I made this recipe was the soup. As I was searching through the cookbook, I found this recipe and saw it called for the soup. Which I just so happened to have in my pantry! Don't you love stuff like that? And I knew I would never eat it just as soup, I needed to make this recipe. And I know what you are thinking, those nuts look like almonds, not pecans. I will get to that in a moment.
Flatten chicken to 1/4 inch thickness, sprinkle with salt and pepper. Prepare stuffing mix according to package direction. For those that are curious, here are the directions.
Should I have melted the butter first, before I added it to the water? I chose not too(duh)and I think it went all right.
Ok, so the pecans. In the store I had every intention of buying pecans. Until I saw the price. $8 dollars! For like half an ounce! No way! So we got a Mixed Nut container for like $2, that had pecans pictured on the front. I figured there wouldn't be half a cup of pecans, but something close. There were 3 pecans in the whole container. 3! My husband said he didn't really like pecans anyway.Thankfully we had almonds, he likes those so when they are on sale(still very expensive)we sometimes splurge on them.
This was my first attempt at sauting something. Ever! See how well it went? A few factors helped in the burnanation of these almonds. My gas stove, which I am still getting used to, gets so hot so fast! And Rufus, my cat. He was trying to get on the counter to get at the chicken, so I turned away from the skillet, scared Rufus out of the kitchen, turned back and boom! Burnt almonds. Good thing, I had extra almonds. And when I tried again, I watched them like a hawk.
See? Much better. I might have under cooked a tad, but I didn't want to risk burning.
Here is my mallet. It kinda sucks. But its all about the Jackson's in this house and a good mallet was way to expensive. So you get what you pay for. Its better than using my husbands rubber hammer, and plastic wrap over the chicken.
Place 1/2 cup stuffing( I didn't measure, use as much or as little as you want)down on the center of the chicken breast. Roll up and secure with a toothpick. Place seam side down in greased 1 quart baking dish. Spoon soup over chicken, and sprinkle with remaining stuffing. Cover and bake at 400 degrees for 25-30 minutes or until chicken is no longer pink.
There you have it! The finshed product! My husband really liked this one. He said it tasted like Thanksgiving all rolled into one. Don't forget to remove the toothpicks! I of course passed on this one. I have nothing against chicken or stuffing. But everything against the other ingredients. Plus seeing the chicken raw before hand just turned me off to eating all night. Don't worry. I will be fine! I am sure there is some ramen in the pantry. ;)