Cranberry Cream Cheese Stuffed Pecan Chicken

Air Date: 
Fri, 03/03/2017
NC Ingredients: 
Pecans, Chicken


Main Dish


8 oz
pkg. cream cheese - softened (Filling)
2⁄3 c
dried cranberries - chopped (Filling)
1⁄4 c
red onion - chopped (Filling)
2 T
grated parmesan cheese (Filling)
1⁄4 t
each salt and pepper (Filling)
1⁄4 t
garlic powder (Filling)
1⁄4 c
green onions – sliced (Filling)
chicken breast cutlets - pounded to 1/4 inch thick (Chicken)
1 c
NORTH CAROLINA PECANS - toasted and finely chopped (Chicken)
1⁄3 c
bread crumbs (Chicken)
1⁄4 t
Salt and pepper (Chicken)
1⁄4 c
honey mustard sauce (Chicken)
1⁄4 c
mayonnaise (Chicken)


For Filling:

  1. Mix all filling ingredients until combined and smooth.
  2. Cover and chill.


        Bread the Chicken:

  1. Combine pecans, bread crumbs and salt and pepper in a shallow dish.
  2. Mix honey mustard sauce and mayonnaise. Reserve 2 Tbsp. Brush one side of each cutlet with mixture. Coat with pecan/bread crumbs and place pecan side down on parchment lined baking pan.
  3. Divide filling among cutlets and spread on 1/2.  Fold the other 1/2 over the filling.
  4. Bake at 400 degrees for 20-25 minutes.
  5. To serve drizzle with reserved honey mustard sauce.



Lisa’s Notes: Gail Fuller of Raleigh took home second place in the NC Pecan Competition at the NC state fair with this mouth-watering chicken recipe covered with pecans. It’s the perfect combination of sweet and savory.