PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
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,
Provided by kittycatmom
Categories Chicken Breast
Time 1h30m
Yield 8 chicken breast portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 578.6, Fat 43.2, SaturatedFat 17.4, Cholesterol 158.7, Sodium 355, Carbohydrate 15.7, Fiber 2.7, Sugar 2.2, Protein 33.7
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Kaiden Duff
[email protected]This recipe is a great way to use up leftover chicken.
MD NOZIR
[email protected]I'm not a fan of pecans, so I omitted them from the recipe. It was still delicious.
sarah al123
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the cleanup is a breeze.
Nicky Drummond
[email protected]I added some diced red bell pepper to the stuffing for a pop of color and flavor.
AYEH
[email protected]I substituted goat cheese for the cream cheese and it was amazing!
Namara Britah
[email protected]I had some trouble finding pecan halves, but I used chopped pecans instead and it worked out fine.
Sufyan Hafeez
[email protected]The chicken was a bit overcooked, but the flavor was still good.
Tushar Tuhin
[email protected]I found the recipe to be a bit bland. I added some extra salt and pepper and it was much better.
Seth Poncho
[email protected]The chicken was a bit dry, but the stuffing was delicious.
Djhu Djbh
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Suzan Kusbaygi
[email protected]I made this dish for my picky kids and they ate it up! That's a major win in my book.
Terry Marshall
[email protected]I'm not a big fan of broccoli, but I loved it in this dish. The cream cheese and pecans really balanced out the flavor.
Dalidas bakeshop Dalida
[email protected]This recipe is a keeper! It's easy to make and the results are amazing.
Mohammad Riyaz
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about how delicious it was.
Running Ragged Ranch
[email protected]I followed the recipe exactly and the chicken turned out perfectly. My family loved it!
Jayceon Holmes
[email protected]This pecan chicken recipe was a hit! The chicken was moist and flavorful, and the cream cheese and broccoli stuffing was divine. I will definitely be making this again.