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
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 stuffing or close with tooth picks.
Combine coating in a shallow bowl. Turn chicken in melted butter and then coating to entirely cover both sides. Place chicken on a baking sheet and drizzle with remaining butter. Lay bell pepper halves, cut side down, on baking sheet with chicken.
Bake 30 to 35 minutes or until a meat thermometer inserted in center of breasts reads 160 degrees.
For sauce, peel and discard outer skin from peppers; puree in a blender or food processor with sour cream and salt. Serve chicken whole or in 1/2-inch thick slices, drizzled with sauce.
No Nutritional Information Available
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