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Elegant and easy, these
delicious chicken breasts are enhanced by a stuffing of tangy goat cheese
and sun-dried tomatoes. As a variation, place a large fresh basil leaf
directly on top of the stuffing mixture. To finely chop the pecans, I place
them in a plastic storage bag, then lightly crush with a rolling pin—a food
processor tends to chop the nuts too finely.
Grated zest of 1 medium orange
4 large sun-dried tomato halves in olive oil, drained
5 ounces mild soft goat cheese, at room temperature
1/4
cup (1/2 stick) butter, at room temperature
1/2 teaspoon hot red pepper flakes
6 boneless chicken bread halves, with skin on
1/4 cup pecan halves, finely chopped (but not too finely) |
