Chicken Breasts With Pecan Sausage Stuffing
Juicy chicken breasts stuffed with a flavorful pecan sausage mixture, featuring tender vegetables and crispy bread crumbs, ideal for a hearty, comforting meal for family or guests.
Ingredients
- 1/3 lb. ground pork sausage ⓘ
- 1/3 c. butter ⓘ
- 1/3 c. finely chopped celery ⓘ
- 1/3 c. finely chopped green pepper ⓘ
- 1 small onion, finely chopped ⓘ
- 1/2 c. chopped pecans, divided ⓘ
- 1/8 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 3 c. dry bread cubes ⓘ
- 1 large egg, lightly beaten ⓘ
- 1 1/2 Tbsp. milk ⓘ
- 4 skinned and boned whole chicken breasts ⓘ
- 1 1/2 Tbsp. butter or margarine ⓘ
Instructions
- Brown sausage in a Dutch oven, stirring until it crumbles; remove sausage from pan, and set aside; discard drippings.
- In the same pan, melt butter and sauté chopped celery, green pepper, and onion until tender.
- Add half of the chopped pecans, salt, and pepper; cook for a few minutes.
- Stir in dry bread cubes, beaten egg, and milk; mix well and cook until heated through.
- Cut slits in each chicken breast to create pockets; stuff with the sausage mixture, and secure with toothpicks if necessary.
- Melt butter or margarine and brush over stuffed chicken breasts.
- Combine dry bread crumbs with remaining chopped pecans and sprinkle over the top of each stuffed chicken breast.
- Place the stuffed breasts in a baking dish and bake at 375°F (190°C) for about 30-40 minutes, until chicken is cooked through and golden on top.
Tips & Substitutions
For a richer flavor, consider using sage-flavored sausage instead of plain pork sausage. If you want a lighter version, swap out the butter for olive oil or use less butter in the stuffing. You can also substitute the pecans with walnuts or almonds for a different nutty flavor. Ensure the chicken is pounded thin for even cooking and easier stuffing.
Serving Suggestions
Serve the stuffed chicken breasts with a side of steamed green beans or a fresh garden salad for a balanced meal. The dish also pairs beautifully with mashed potatoes or rice, allowing the flavors of the stuffing to complement the sides. For a heartier option, consider serving with a bowl of Country Potato Cheese Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but be cautious to avoid drying out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Pecan Sausage Stuffing contains roughly 1234 calories, with 54g protein, 100g carbohydrates, and 72g fat. It is an excellent source of vitamin C (130% of the Daily Value), protein (107% of the Daily Value), and iron (66% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffing ahead of time?
Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. When ready to use, simply stuff the chicken breasts and bake as directed. This saves time on the day of cooking and allows the flavors to meld nicely.
What can I use if I don't have dry bread cubes?
If you don't have dry bread cubes, you can use stale bread or make your own by toasting fresh bread in the oven until dry. Alternatively, crushed crackers or cornbread can be used for a different texture and flavor in the stuffing.
Is it necessary to secure the chicken with toothpicks?
While it's not strictly necessary, securing the chicken with toothpicks can help keep the stuffing inside during cooking. If you choose not to use toothpicks, just be careful when handling the chicken to prevent the stuffing from spilling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).