Pecan Encrusted Stuffed Chicken Breasts

Preheat oven to 425 degrees F (220 degrees C).

Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed 5 minutes; fluff stuffing with a fork.

Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs pecans salt and pepper together in a third bowl.

Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.

Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.

Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.

Fry coated chicken in the hot oil until crust is lightly browned about 5 minutes per side; transfer to a baking dish.

Bake in the preheated oven until no longer pink in the center and the juices run clear about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).