Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli Recipe

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.

No additional tips available.

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

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.

Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli

How did you like this recipe?

Frequently Asked Questions