Texas Pecan Chicken
http://www.texmextogo.com
Ph 713.995.5502

Ingredients:
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons butter
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley

Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Sauté mushrooms and onions in butter. Cool. Mix with cream cheese, mustard and thyme.  Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal.

Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done. Makes 4 servings. Serve with rice and tossed salad.

About Texas pecans:
yes they are bigger (!) however, it is the flavor of several types of Texas pecans that make them standout.
Varieties of Texas pecans are: Cheyenne, Pawnee, Sioux, Desirable, Shawnee, Wichita and Shoshoni.Their variance are noticeable in size, meat, oil and color.
The fruit the tree bears, the pecan nut, has become one of Texas’ major industry. With an average yield of 250 million pounds per year, 4/5 of the pecans are marketed as shelled nuts. Pecan wood is used for flooring, furniture and paneling.