Pecan Chicken Breasts Stuffed With Cream Cheese And

Name: Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 3/4 cup butter, 2 garlic cloves, crushed, 1/4 teaspoon dried basil, and more.

Yes, Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions