Pecan Crusted Stuffed Chicken Breast

 Made this up for our hood progressive dinner and it was super yummy!!  Everyone liked it :)  It was easy to make too and put in the oven and by time it was time for our house, it was done!!!  The honey mustard sauce was my favorite part hahaha

• 4 boneless skinless chicken breasts
• 2 ½ cups toasted pecans
• ½ cup bread crumbs
• 2 cups honey mustard (I like Ken’s Steakhouse)
• ½ pkg. thawed and drained, frozen chopped spinach
• 1 ½ cups shredded Monterrey Jack cheese
• 1 tsp. dried basil
• ½ tsp. salt
• ½ tsp. pepper

1. Set oven to 375°
2. Pour honey mustard in a shallow, wide bowl and set to the side.
3. Finely chop toasted almonds in food processor. Combine with bread crumbs, basil, salt, and pepper in a shallow, wide bowl and mix well. Set bowl to the side.
4. Mix spinach and cheese in a bowl and set to the side.
5. Pound and flatten chicken breasts to approx. 1/4″ thickness.
6. Put approx. 4 Tbsp. cheese and spinach mixture in center of the flattened chicken breast, pinch sides up and secure with toothpicks.
7. Take stuffed chicken and roll in honey mustard to coat well, evenly.
8. Roll honey mustard-coated chicken breast in nut mixture until thoroughly coated; set in greased glass baking dish.
9. Repeat with all breasts; bake for 40 minutes (check temperature to confirm readiness)