Pecan Chive Stuffed Chicken Thighs With Balsamic Glaze Recipe

Pecan Chive Stuffed Chicken Thighs With Balsamic Glaze

From chefmeow 14 years ago

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994.

To stuff chicken pieces open boned thighs to lie flat with deboned section facing up.
Season with salt and pepper.
Heat oven to 350 then lightly oil a baking dish.
Stir together 1/2 cup pecans and cream cheese until well blended.
Place a heaping tablespoon mixture on one side of each thigh.
Fold over other side to cover filling pressing halves firmly together.
Bush lightly with olive oil and sprinkle with bread crumbs.
Place stuffed chicken pieces on sheet and bake 30 minutes then cool on sheet 5 minutes.
With knife cut through opening in each stuffed thigh to make two filled halves.
Sprinkle each half with pecans to garnish then drizzle each with 1 teaspoon balsamic dressing.
Top generously with green onions and serve.

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" It was excellent "
a1patti ate it and said...
I will try recipe with chicken breasts!
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chefmeow Garland, TX

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Reviewed by 2 people