Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

86 Reviews 5 Pics
  • Prep

    1 h
  • Cook

    30 m
  • Ready In

    1 h 30 m
MARBALET
Recipe by  MARBALET

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (86)

Rate This Recipe
Mama Luvs Papa
134

Mama Luvs Papa

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 peacans in a food processor, the onions too, I doubled the broccoli, sourcream and cream cheese and proceeded to cook all in the sauce pan. I cut up boneless chicken breast as ingredients were cooking in sauce pan, placed chicken breast chunks in casserole, poured sauce ingredients over the chicken. Wa-La! Done. I ommitted the bread crumb step and had a tasty sauce with chicken which I served over rice. Awesome!

frommyhometoyours
65

frommyhometoyours

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 folded in half when you purchase them. I unfolded them and pounded them flat so they would be easier to roll. For the filling I noticed alot of the reviews complained there was not enough flavour. I added some chopped up bacon and instead of pimentos I used about 1/4 cup of sundried tomatoes and then threw in a whole bunch of seasonings and spices. I also only used a minimal amout of butter. I coated the chicken in the pecans and crushed up soda crackers instead of bread crumbs. I skipped the pan fry part and opted to just bake them in the oven. I prepared the filling in the morning and let it cool in the fridge for most of the day, this way I really didn't feel that it was all that time consuming! My general belief is that a recipe only provides a guideline and it is up to you to make it great! I would definately make this chicken again.

MOLLYE6
35

MOLLYE6

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 have to plan ahead next time! I omitted the pimento (didn't have) and pecans in the filling (I didn't have enough). For the rest I didn't measure, just tossed it in and it turned out wonderfully.

More Reviews

Similar Recipes

Feta Cheese and Bacon Stuffed Breasts
(357)

Feta Cheese and Bacon Stuffed Breasts

Pecan Breaded Chicken Breasts
(197)

Pecan Breaded Chicken Breasts

Cream Cheese, Garlic, and Chive Stuffed Chicken
(153)

Cream Cheese, Garlic, and Chive Stuffed Chicken

Cream Cheese Chicken
(120)

Cream Cheese Chicken

Squash Stuffed Chicken Breasts
(107)

Squash Stuffed Chicken Breasts

Oven Roasted Stuffed Chicken Breasts
(57)

Oven Roasted Stuffed Chicken Breasts

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 38.5 g
  • 59%
  • Carbs
  • 13.9 g
  • 4%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 141 mg
  • 47%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Feta Cheese and Bacon Stuffed Breasts

>

next recipe:

Pecan Breaded Chicken Breasts