Pecan Stuffed Chicken Breast
Ingredients
- 2 tablespoons olive oil, plus for drizzling
- 4 boneless skinless chicken breast halves (6 to 7 ounces each), butterflied
- 1 tablespoon molasses, mixed with 2 teaspoons hot water
- 1 teaspoon ground fennel
- Salt and fresh ground pepper
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 cup pecans, toasted, roughly chopped
- 2 tablespoons chopped fresh tarragon
- 3 tablespoons vegetable or canola oil
- 1 cup white wine
- 1 cup chicken broth
- Half 15-ounce can crushed tomatoes
- 1/4 teaspoon crushed red pepper
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