4 bone in chicken breasts with skin
1 c. pecans, finely chopped
4 hard boiled eggs, chopped
Dill pickle relish
4 stalks celery, finely chopped
2 + TB. capers, finely chopped
Hellmann’s mayo (approx. ¾ c.)
Sour cream (approx. ½ c.)
Brush chicken breasts with olive oil and season with salt and pepper. Bake at 350 degrees about 35 minutes. Cool. Remove skin and bone. Put in food processor and chop fine.
Put pecans in food processor until consistency you like. Toast in oven until brown (approximately 10 min. at 350 degrees.) Cool.
Mix all ingredients together, adding toasted pecans last. Serve with crackers or use as the stuffing in cherry tomatoes that have been hulled out.
No comments:
Post a Comment