Honey Pecan Stuffed Chicken

Serves 2

Breading:
14 smashed saltine crackers - about 1/2 cup
3/4 cup chopped pecans
1/4 cup grated parmesan
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons cold butter

Whip together:
1 egg
1/2 cup honey
2 tablespoons lemon juice

2 boneless, skinless chicken breasts
4 tablespoons chèvre
a bit of honey

Preheat the oven to 375° F. While waiting, put the breading ingredients into the food processor and whir until smooth. (Alternatively, you can smash the crackers, chop the pecans and cut in the butter, then mix everything into a bowl.) Then place your chicken breasts between a couple sheets of plastic wrap or parchment paper and pound them until they're about 1/2 an inch thick.

Put the chicken smooth-side down on your cutting board and fill with 2 tablespoons of chèvre and then drizzle with honey. Roll it into a log and bind it with a bit of butcher's string. Roll it in the egg and honey mixture, then coat it with the breading and put it into your baking dish. Bake for one hour, or until the chicken temperature is 180°.

Recipe by: Kelly Sink