Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
  • 2 tablespoons fresh lemon juice
  • 3/4 cup butter
  • 2 cloves garlic, crushed
  • 1/4 teaspoon dried basil
  • 1 teaspoon chopped pimento
  • 1 cup chopped pecans
  • 1 1/2 cups chopped fresh broccoli florets
  • 1 small onion, minced
  • 1/2 cup sour cream
  • 1 (3 ounce) package cream cheese
  • 8 skinless, boneless chicken breast halves
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  • 1/2 cup chopped pecans
  • 1 tablespoon vegetable oil


  1. To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
  2. Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

03/31/2017
Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli, recipe PT15M PT1H 5 455 calories

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