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Originally published December 28, 2012 at 6:00 AM | Page modified December 28, 2012 at 1:18 PM

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Recipe: Pecan-stuffed chicken breasts

Serves 4 1/3 cup Boursin-style cheese (Either the herb flavor or the garlic flavor of Boursin will work for this dish.) 1/4 cup toasted, chopped...

Star Tribune (Minneapolis

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Serves 4

1/3 cup Boursin-style cheese (Either the herb flavor or the garlic flavor of Boursin will work for this dish.)

1/4 cup toasted, chopped pecans

1 tbsp. chopped green onion tops

4 skinless, boneless chicken breasts

Salt and freshly ground black pepper

1 tbsp. unsalted butter

1 tbsp. vegetable oil

Combine cheese, pecans and green onions in small bowl.

Place chicken breasts on a work surface. Slide a knife point horizontally along the thickest part of the breast, making a pocket without cutting all the way through. Divide the cheese and pecan mixture between the breasts, filling the pockets.

Bring chicken breast edges together and insert a toothpick through to hold the pocket closed. Sprinkle each breast with salt and pepper.

Combine butter and oil in a nonstick skillet over medium-high heat until butter is melted. Add chicken, top-down. Cook for five to six minutes on each side, turning carefully with tongs. Remove from pan. Cover and let stand for a minute before serving.

From "Pecans," by Kathleen Purvis

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