To stuff chicken pieces, open boned thighs to lie flat (de-boned section facing up).
Season with salt and pepper.
Preheat oven to 350 degrees F; lightly oil a 13- by 9-inch baking dish.
Stir together 1/2 cup pecans and the cream cheese until well blended.
Place a heaping tablespoon of mixture on one side of each thigh; fold over other side to cover filling, pressing halves firmly together.
Brush lightly with olive oil and sprinkle with breadcrumbs.
Place stuffed chicken pieces on sheet and bake 30 minutes. (Thighs will separate slightly at cut end.) Cool on sheet 5 minutes.
With knife, cut through opening in each stuffed thigh to make two filled halves.
Sprinkle each half with pecans to garnish, then drizzle each with 1/2 teaspoon balsamic dressing. Top generously with green onion and serve.
*Balsamic Dressing is balsamic vinegar that has been reduced to a thickened sweet-tart syrup. It can be found among other vinegars in fine supermarkets. If unavailable, you can make it by boiling balsamic vinegar until reduced by half; allow to cool before using.
Nutrition information per 1/2 stuffed thigh: calories: 131; protein: 9 g ; carbs: 4g ; saturated fat: 3g ; monounsaturated fat: 3g ; polyunsaturated fat: 1g ; cholesterol: 37 mg ; fiber: .5g ; sodium: 141.