4 large boneless, skinless chicken breasts

3 tablespoons butter, melted

1 4 ounce package H-E-B smoked salmon

8 to 12 thin slices Gruyère cheese (2 to 3 ounces)

3 medium mushrooms, thinly sliced

2 green onions, thinly sliced

3 tablespoons chopped Italian parsley

1/2 cup crushed pecans or pecan cookie pieces

2 tablespoons bread crumbs

1 teaspoon black pepper

1 red bell pepper, halved and seeded

1/2 cup light or regular sour cream

1/4 teaspoon salt

Directions

Heat oven to 375 degrees.
Butterfly each chicken breast by cutting a horizontal pocket from one
side through the center to within 1/4-inch of opposite side.
Evenly layer salmon slices, then mushrooms, onions, parsley and cheese
over one-half of each butterflied chicken breast. Close other half of
chicken breast over stuffing and press edges together to seal in stuf
fing or close with tooth picks.
Combine coating in a shallow bowl. Turn chicken in melted butter and t

hen coating to entirely cover both sides. Place chicken on a baking sh
eet and drizzle with remaining butter. Lay bell pepper halves, cut sid
e down, on baking sheet with chicken.
Bake 30 to 35 minutes or until a meat thermometer inserted in center o
f breasts reads 160 degrees.
For sauce, peel and discard outer skin from peppers; puree in a blende
r or food processor with sour cream and salt. Serve chicken whole or i
n 1/2-inch thick slices, drizzled with sauce.

Nutritional Information

No Nutritional Information Available

Source

Cooking Connection