Recipe: Texas Pecan Country Chicken (chicken breasts with mushroom and cream cheese filling)

TEXAS PECAN COUNTRY CHICKEN

4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
FOR THE FILLING:
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme (or 1 teaspoon dried thyme)
FOR THE COATING:
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
hot cooked rice (for serving)

On hard surface with meat mallet pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper.

Saute mushrooms and onions in 2 tablespoons butter. Cool.

Mix mushrooms with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.

Mix pecans, bread crumbs and parsley in a bowl.

Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down.

Bake at 350 degrees F for 35 minutes or until done.

Serve with rice.

Makes 4 servings
Source: Texas Pecan Growers Association