Texas Pecan Chicken Rolls


  • 4 boneless skinless chicken breast halves
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 1/2 lb of fresh button mushrooms, stems removed and chopped
  • 1/2 small onion, diced
  • 2 tbs butter
  • 1/4 lb of cream cheese, softened
  • 1 tbs Dijon mustard
  • 1 tsp dried thyme or 1 tbs fresh
  • 1 and 1/2 cups of pecans, chopped
  • 1 cup dry bread crumbs
  • 1/2 cup butter melted

This is delicious chicken recipe that is crusted with pecans, and a creamy mushroom mixture.


  • Flatten the chicken breasts with a mallet or heavy pan to 1/4 inch thickness.
  • Season with salt and pepper.
  • Saute the mushrooms and onion in 2 tbs of  butter. Cool.
  • Mix cream cheese with mustard and thyme.
  • Spread mixture on each piece of chicken.
  • Fold over ends and roll up, pressing edges to seal. Secure with tooth picks if necessary.
  • Mix pecans and bread crumbs in bowl.
  • Dip chicken into melted butter then dip into crumbs, turning to coat.
  • Place on a greased baking sheet, seam side down.
  • Bake in a preheated 350 degree oven for 35 minutes or until juices run clear.

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