Make sure that the pecans you use are fresh. In the shell, they'll last in a cool dry place for six months. Shelled pecans should be kept in the refrigerator, in an air tight container. If you plan to keep them for longer than half a year, freeze them.
- 1 roaster breast
- salt and ground pepper to taste
- 2 cups seasoned breadcrumbs
- 6 tablespoons butter or margarine, divided
- 1/4 cup hot chicken broth or water
- 2 apples, peeled, cored and chopped
- 1/2 cup chopped pecans
Preheat oven to 375 F. Season breast inside and out with salt and pepper. In a bowl, combine breadcrumbs, 4 tablespoons butter, broth, apples and pecans. Stuff breast cavity and cover with aluminum foil. Carefully place breast, skin side up in roasting pan. Rub remaining butter over breast and bake about one hour and 15 minutes until juices run clear with no hint of pink when pierced. Remove stuffing and carve half of breast.
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