Ingredients
Why This Recipe Is So Delicious
Kitchen Tips
- Pat the chicken dry before coating to help the crust stick better.
- Cook the chicken over medium heat to ensure it cooks through without burning the pecans.
Step 1
Lightly heat your oven to 425°F (220°C). In a saucepan, bring water and butter to a boil, then stir in the stuffing mix. Cover it and take the pan off the heat, letting it sit for about 5 minutes until the water is absorbed. Give the stuffing a good fluff with a fork once it’s ready.
Step 2
Set up three bowls: one with flour, one with beaten eggs, and the last with a mix of bread crumbs, chopped pecans, salt, and pepper. Take each chicken breast and stuff it with a quarter of the stuffing and a slice of provolone cheese. Roll the chicken up tightly around the filling and secure it with kitchen twine so nothing falls out.
Step 3
Coat each rolled chicken first in flour, then dip it in the eggs, and finally press it into the pecan and bread crumb mixture until it’s fully covered. Pour enough canola oil into a large skillet to come about a quarter-inch up the side and heat it until you see faint wisps of smoke.
Step 4
Carefully fry the chicken rolls in the hot oil, cooking each side for about 5 minutes until the crust turns a nice golden brown. Once browned, transfer them to a baking dish. Pop the dish in the oven and bake for about 20 minutes, or until the chicken is cooked through and no longer pink inside. To be sure, the internal temperature should reach 165°F (74°C). Let them rest a few minutes before slicing and serving.
