Ingredients Jump to Instructions ↓

  1. 2 teaspoons chopped fresh thyme, divided

  2. 3/4 cup pecan pieces, toasted, divided

  3. 3 tablespoons butter, softened, divided

  4. 2 teaspoons maple syrup

  5. 1/2 teaspoon grated orange peel

  6. 1 teaspoon salt, divided

  7. 1 tablespoon all-purpose flour

  8. 1/4 teaspoon freshly ground black pepper

  9. 8 skinless, boneless chicken breasts, pounded to 1/4-inch thickness

  10. 2 ounces havarti cheese, cut into 4 thin slices

  11. 1 tablespoon canola oil

  12. 1 tablespoon chopped fresh parsley, chopped

Instructions Jump to Ingredients ↑

  1. In small bowl mix 1/2 teaspoon thyme, 2 tablespoons chopped pecans, 2 tablespoons softened butter, maple syrup, orange peel and 1/2 teaspoon salt. On a small piece of wax paper spoon butter mixture, forming a log shape. Roll paper over butter mixture, shaping it into a smooth log. Refrigerate until needed.

  2. Preheat oven to 400 degrees F. Set aside 2 tablespoons pecans to use as garnish. In food processor, place remaining pecans and flour and pulse until very finely chopped. Put remaining thyme into glass pie dish and add pecan flour mixture. Mix in remaining salt and pepper.

  3. Lay 4 chicken breast halves on counter and set 1 slice of havarti cheese on top of each one. Cover with another breast to form "sandwiches." Press the chicken into pie dish mixture, turning carefully to coat both sides well.

  4. In large, non-stick skillet heat 1 tablespoon butter and canola oil over medium-high heat. Add chicken to pan and cook until brown, about 4 minutes on each side.

  5. Transfer the chicken to baking sheet and put in oven to finish cooking. Bake until firm and done in the middle, about 15 minutes. Divide the chicken onto 4 plates. Unwrap butter log and slice into disks. Top each chicken portion with 1 slice of butter, sprinkle with parsley and reserved toasted pecans. Serve immediately with brown rice and/or green vegetable.


Send feedback