Valentine’s Dinner…show a little love!

PECAN CHICKEN KIEV

This has been one of my most popular recipes and for as elegant and yummy as this is, it’s very quick to put together.  For a special someone…for a dinner party…for yourself with a favorite TV program…it’s a winner!

I’ve paired it with some fresh green beans, roasted with minced garlic and olive oil – a little sea salt and black pepper sprinkled over.

This makes a dinner for two – double or triple at will!!

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Two skinless, boneless chicken breast halves
Kosher salt and black pepper
Two ounces Havarti cheese, deli sliced
One green onion, thinly sliced
1/2 cup fresh baby spinach leaves
1/2 cup finely chopped pecans, divided
1 egg
1 tablespoon water
1/4 cup flour
2 tablespoons olive oil or butter

.

Flatten each chicken breast half to 1/8-inch thickness. Season with salt and pepper. Place one slice of cheese on each. Sprinkle each piece with half of the green onions and spinach and a teaspoon of chopped pecans. Tightly roll each breast into a spiral, pressing edges to seal.

In a shallow dish, beat together the egg and water. Place flour in another shallow dish and pecans in a third. Coat each chicken roll with flour, dip into egg, and roll in nuts to coat. Preheat oven to 400 degrees. In a skillet over medium heat, cook chicken in olive or butter about 5 minutes or until golden on all sides. Place in a baking dish and bake for 15-18 minutes or until no longer pink. Allow to rest for 2-3 minutes, slice and serve.  Makes two rolls.

WLS serving is 1/2 roll. Per Serving: 244 Cal; 19 g Protein; 12 g Tot Fat; 6 g Carb; 2 g Fiber; 1 g Sugar; 103 mg Sodium

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12 Comments Add yours

  1. C- Stone says:

    This looks delicious and so simple to make…Will def. have to try…!!

    Thank you…

  2. Kelly says:

    Yum. Looks fantastically rich and delicious.

  3. waistingtime says:

    This looks fabulous! Thanks for sharing.

  4. Lady K (Paula) says:

    I want to try this with chicken thighs… me and breast meat don’t get along 🙂 Wonderful picture as always!!

  5. Catwoman says:

    Would love to try this. If you didn’t want to use the nuts would you just omit them?

    1. Linda says:

      I love the Panko breadcrumbs for things like this because a little bit gives you a BIG crunch. You could add any seasoning that you like to the flour to give more flavor. I hope you like them!

  6. CaSaundra says:

    Looks so flavorful and stunning for a romantic meal!

  7. anonymous says:

    I brined the chicken breast first in chicken broth, salt, rosemary, bay leaf and peppercorns for a couple of hours before cooking. I butterflied the breasts to save some hammering time, although I still had a problem getting it thin enough with the mallet without tearing it up. Put some fresh string beans and quinoa on the side… Great dish, that I’m adding to my recipe file!

  8. Deb L. says:

    Don’t know how I missed this yummy recipe. I can see now I need to spend more time here!! lol!

    Thanks for all you do!!

    HUGS!
    Deb

  9. aellis1067 says:

    Guess what’s in the oven now for New Year’s Day dinner!? Yep! Pecan Chicken Kiev! Yummy! My house smells so good!

  10. Jennifer Jenrette says:

    So, I made this tonight and although it tasted really good, I had a lot of trouble in the preparation process, and it definitely looked very different than your picture. My biggest issue was getting the chicken to stay rolled up with all its contents as I was coating it in flour, dipping it in egg, and coating it with pecans. Do you have a trick???

    1. Linda says:

      Hey, girlie! The trick to this one is the thinness of the chicken…SUPER thin! Then I placed it in the pan with the seam side down and that seemed to seal it really well. Also placing a toothpick through each one, placing it seam side down and then removing the toothpick when turning would help a LOT!

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