Poulet Luzianne - cooking recipe

Ingredients

10 boneless chicken breast halves, skinned
1/2 c. chopped pecans
1/4 c. chopped onion
1 1/2 Tbsp. chopped green onions
1/4 c. chopped celery
1/4 c. butter or margarine, melted
3 c. French or day-old bread cubes
3/4 tsp. salt
1/4 tsp. dried whole thyme
1/2 tsp. pepper
1/8 tsp. red pepper
1 baking apple, peeled and diced
1/2 c. finely chopped dried apricots
Apricot Glaze

Preparation

Place chicken breast halves between 2 sheets of waxed paper. Flatten to 1/4-inch thickness, using a mallet or rolling pin; set aside.
Saute pecans and next 3 ingredients in butter until vegetables are tender.
Remove from heat; add bread cubes, seasonings, apple and apricots, stirring well.
Spoon about 1/3 cup filling onto each chicken breast; fold sides over and secure with wooden picks.
Place in a lightly greased 13 x 9 x 2-inch baking dish.
Cover and bake at 350\u00b0 for 30 minutes.
Baste with Apricot Glaze.
Bake uncovered an additional 15 minutes, basting every 5 minutes.
Broil 6 inches from heat for 3 to 5 minutes or until golden.
Serve with remaining glaze.