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Poulet Luzianne

southern.chef's picture
  Skinless, boneless chicken breast halves 10
  Chopped pecans 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped onions 1 1⁄2 Tablespoon
  Chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Bread cubes 3 Cup (48 tbs) (French Or Day-Old)
  Salt 3⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Red pepper 1⁄8 Teaspoon
  Baking apple 1 , peeled and diced
  Finely chopped dried apricots 1⁄2 Cup (8 tbs)
  Apricot glaze 1 Cup (16 tbs) (Adjust Quantity As Needed)

Place chicken breast halves between two sheets of waxed paper.
Flatten to 1/4-inch thickness, using a meat mallet or rolling pin, set aside.
Saute pecans, onion, green onions, and celery in butter until vegetables are tender.
Remove from heat; add bread cubes, seasonings, apple, and apricots, stirring well.
Spoon about 1/2 cup filling onto each chicken breast, fold sides over, and secure with wooden picks.
Place in a lightly greased 13- x 9- x 2-inch baking dish.
Cover and bake at 350° for 30 minutes.
Baste with apricot glaze; bake, uncovered, an additional 15 minutes, basting every 5 minutes.
Broil 6 inches from heat 3 to 5 minutes or until golden.
Serve with remaining glaze.

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Poulet Luzianne Recipe