Pecan Crusted Pumpkin Butter Chicken

  • 1 1/2  cup  crushed pecans
  • 1  tsp. chili powder
  • 3  Tbsp. fresh rosemary, chopped
  •   salt and pepper
  •   sliced gruyere or goat cheese
  • 4  large boneless, skinless chicken breasts, cleaned and trimmed
  • 2  Tbsp. olive oil
  • 2  eggs, beaten
  • 1 jar  Kozlowski Farms Old Fashioned Pumpkin Butter
Preheat oven to 425 degrees.

Heat olive oil in large skillet; add crushed pecans and chili powder. Mix together and cook for 3 to 4 minutes. Remove from pan and transfer into a shallow bowl. Add salt, pepper, and rosemary, stir together, set aside.

Take a sharp knife and cut a 1 to 1 1/2 inch slit lengthwise into one end of each of the chicken breasts. Stuff cheese slices into opening and soak in beaten eggs.

Coat chicken with crushed pecans mixture.

Place the large skillet back on stove, heat 2 tablespoons olive oil and add chicken breasts. Brown each side. While chicken is browning, spread 3 tablespoons Kozlowski Farms Old Fashioned Pumpkin Butter on the bottom of the baking pan. Place browned chicken breasts into pan with pumpkin butter and spoon remaining butter on each of the breasts, about 1 to 2 teaspoons on each.

Place pan in oven; bake for 30 minutes.