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Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Deliciously stuffed chicken with pecans, broccoli, cream cheese, and lemon. An impressive dish perfect for any occasion.
Ingredients:
  • 2 tablespoons fresh lemon juice
  • 0.75 cup butter
  • 2 cloves garlic, crushed
  • 0.25 teaspoon dried basil
  • 1 teaspoon chopped pimento
  • 1 cup chopped pecans
  • 1.5 cups chopped fresh broccoli florets
  • 1 small onion, minced
  • 0.5 cup sour cream
  • 1 (3 ounce) package cream cheese
  • 8 skinless, boneless chicken breast halves
  • 1 egg, beaten
  • 1 cup dry bread crumbs
  • 0.5 cup chopped pecans
Instructions:
  • In a saucepan over low heat, combine lemon juice, butter or margarine, garlic, basil, and pimento until butter melts. Stir in pecans, broccoli, and onion until broccoli is tender. Add sour cream and cream cheese until smooth. Chill in the refrigerator for 30 minutes before using.
  • Take a generous spoonful of the broccoli/cream cheese filling and place it in the center of each chicken breast. Roll up the chicken, tuck in the sides, and secure with toothpicks. In one dish, beat the egg, and in another dish, mix the bread crumbs with 1/2 cup of pecans. Dip the chicken rolls in the egg first, then coat them in the pecan mixture.
  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium high heat, sizzle the chicken rolls until golden brown on both sides (2 to 4 minutes per side). Transfer the golden rolls to a lightly greased 9x13 inch baking dish.
  • To enjoy a delicious meal, bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until fully cooked and white. Top each chicken breast with a dollop of leftover broccoli/cream cheese mixture before serving.

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