Ingredients
4 boneless skinless chicken breasts
34 teaspoon salt
12 teaspoon pepper
1 cup mushroom, sliced
6 green onions, chopped
2 tablespoons butter
4 ounces cream cheese
1 tablespoon mustard
1 tablespoon thyme
12 cup butter, melted
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Beat chicken breasts with mallet and season with salt and pepper. Saute mushrooms and green onions in 2 tbsp of butter. Cool. Mix in cream cheese, mustard, and thyme. Divide into 4 equal portions and spread on each chicken breast. Fold over ends and roll up, pressing edges to seal. Mix pecans with bread crumbs and parsley. Melt 1/2 cup of butter. Dip chicken into butter and coat in bread crumb mixture. Bake at 350 degrees for 30 minutes or until done in a casserole dish that has been lightly sprayed to prevent sticking.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue