Pecan Chicken Recipe

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Recipe Ingredients:
1/2	cup finely chopped fresh mushrooms
2	tablespoons butter or margarine
2	tablespoons flour
1/2	cup light cream
1/4	teaspoon salt
1	dash cayenne pepper
1/4	cup <a href="/nuts/pecans/georgia-raw-noshell.html">Chopped Pecans</a>
5	ounces sharp natural cheddar cheese, shredded
6 or 7	boned, whole chicken breasts
1	all purpose flour
2	slightly beaten eggs
3/4	cup fine dry bread crumbs
3/4	cup <a href="/nuts/pecans/georgia-raw-noshell.html">Finely Chopped Pecans</a>
Cooking Directions:
1.	Cook mushrooms in butter about 5 minutes. Blend in flour, stir in cream. Add seasonings and 1/4 cup pecans; cook and stir until mixture is very thick. Stir in cheese; cook over very low heat, stirring until cheese melts.
2.	Turn into pie plates. Cover, chill 1 hour. Cut firm cheese mixture into 6 or 7 pieces; shape into short sticks.
3.	Overlap chicken breasts where split. Pound out from center to form cutlets not quite 1/4 inch thick. Sprinkle meat with salt. Place cheese stick on each piece.
4.	Tucking in sides, roll as for jelly roll. Press to seal well. Dust rolls with flour, dip in egg, then crumbs and chopped pecans. Cover and chill thoroughly, at least 1 hour.
5.	Ah hour before serving, fry rolls in deep, hot fat 375 F for 5 minutes, or until golden brown. Drain on paper towels. Bake in shallow baking dish at 325 F for 30 to 45 minutes.

Georgia Pecans (Raw, No Shell)
Fresh as can be, we're not about to mince words over our raw Georgia pecan halves. Our premium pecans are mammoth in size and exquisite in taste. Pecan pie anyone?

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