Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli


"Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree."


1 h 30 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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  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.
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  1. 105 Ratings


After reading all the feedback. I noticed the most common negative remark was about how long it took. Well guess what? I prepared it in 5 mins and cooked it for an hour or so. I placed the pe...

This recipe got rave reviews from all of my company! I used boneless, skinless chicken thighs instead of the breasts. I think these might even work better than breasts because they are already f...

My family loved this dish, everyone including one 16 mos,and 3 1/2 yrs! Before I served it I said I wouldn't make it again - too time consuming, but sinced it went over so big, I guess I'll just...

Beautiful presentation, but I think there might be a little too much going on in the recipe. Maybe lose the pecans or replace the sour cream with cream cheese.

WOW! This was great! Next time I will add some spice to the cheese mixture, it could have used a little more punch. I made this with the Beautiful Salad from this site and homemade apple sauc...

This recipe is way too much work for the end product. The flavor is so-so and really not worth the effort.

LOVED this recipe! Made it for my husband on his birthday and he said it was the best meal ever. The sauce is delicious... I would highly reccommend this recipe, just allow time to make it beca...

The filling is really good. To save time, I used a previous suggestion and skipped the saute/fry step. However, I did find the chicken breading to be dry in the end then. Next time, I will try...

I'm giving this five stars based on my dinner guests' reactions. I enjoy this recipe, although I cut waaay down on the amount of butter used, and sometimes add some ricotta cheese to the mix. O...