Pecan Chicken Breasts Stuffed With Cream Cheese and Broccoli

Name: Pecan Chicken Breasts Stuffed With Cream Cheese and Broccoli
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 chicken breast portions, 8 serving(s)
Ingredients: 2 tablespoons fresh lemon juice; 3/4 cup butter; 2 garlic cloves, crushed; 1/4 teaspoon dried basil; 1 teaspoon chopped pimiento; 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 boneless skinless chicken breast halves; 1 egg, beaten; 1 cup dry breadcrumbs; 1/2 cup chopped pecans; 1 tablespoon vegetable oil

Submitted by kittycatmom

"First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,"

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Ready In:: 1hr 30mins
Ingredients:: 15
Yields:: 8 chicken breast portions
Serves:: 8

ingredients

2 tablespoons fresh lemon juice
³⁄₄ cup butter
2 garlic cloves, crushed
¹⁄₄ teaspoon dried basil
1 teaspoon chopped pimiento
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 boneless skinless chicken breast halves
1 egg, beaten
1 cup dry breadcrumbs
¹⁄₂ cup chopped pecans
1 tablespoon vegetable oil

directions

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.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.

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Reviews

I really enjoy this recipe. I originally found this on another web site & I've made this dish a few times. I was going to add it on Zaar but the only difference is that I don't use the pecans. At times, to cut some fat, I will sub some yogurt for the sour cream. Delicious recipe that is great to serve when company comes over.

Mustang Sally 54269