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Nutrition Facts
Serving Size 325 g
(Approx. 4 Servings)
Amount Per Serving
Calories 580 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 1270 mg 53%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 53 g
Vitamin A 30% Iron 6%
Vitamin C 45% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Salmon & Gruyere Stuffed Chicken
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 large boneless, skinless chicken breasts
4 Oz H-E-B Smoked Salmon
3 mushrooms, thinly sliced
2 green onions, thinly sliced
3 Tbsp Italian parsley, chopped
12 gruyere cheese, sliced thinly (3 Oz total)
1 box toothpicks (optional)
3 Tbsp unsalted butter, melted
1/2 cup(s) pecan pieces
2 Tbsp HCF Plain Bread Crumbs
1 Tsp black pepper
1 red bell pepper, halved and seeded
1/2 cup(s) sour cream, regular
1/4 Tsp salt
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Instructions

1
Heat oven to 375°F.
2
Butterfly each chicken breast by cutting a horizontal pocket from one side through the center to within 1/4-inch of opposite side.
3
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.
4
Combine pecan pieces, bread crumbs and pepper in a shallow bowl; turn chicken in melted butter and then crumbs to entirely cover both sides, then place chicken on a baking sheet and drizzle with remaining butter; lay bell pepper halves, cut side down, on baking sheet with chicken.
5
Bake 30-35 minutes, or until a meat thermometer reads 160°F.
6
For sauce, peel and discard outer skin from peppers; puree in a blender or food processor with sour cream and salt; drizzle over chicken and serve.

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