Serves 4 1/3 cup Boursin-style cheese (Either the herb flavor or the garlic flavor of Boursin will work for this dish.) 1/4 cup toasted, chopped...
1/3 cup Boursin-style cheese (Either the herb flavor or the garlic flavor of Boursin will work for this dish.)
1/4 cup toasted, chopped pecans
1 tbsp. chopped green onion tops
- Seattle City Council kills sale of street for Sodo arena; Sonics fans despair
- Former Skyline High QB Jake Heaps signs with Seahawks
- 9 arrested, 5 officers hurt as May Day anti-capitalist march turns violent
- Sinkhole forms above Sound Transit light-rail tunnel in Roosevelt area
- Breaking down the Seahawks' reported undrafted free agents
Most Read Stories
4 skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 tbsp. unsalted butter
1 tbsp. vegetable oil
Combine cheese, pecans and green onions in small bowl.
Place chicken breasts on a work surface. Slide a knife point horizontally along the thickest part of the breast, making a pocket without cutting all the way through. Divide the cheese and pecan mixture between the breasts, filling the pockets.
Bring chicken breast edges together and insert a toothpick through to hold the pocket closed. Sprinkle each breast with salt and pepper.
Combine butter and oil in a nonstick skillet over medium-high heat until butter is melted. Add chicken, top-down. Cook for five to six minutes on each side, turning carefully with tongs. Remove from pan. Cover and let stand for a minute before serving.
From “Pecans,” by Kathleen Purvis