Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli Recipe

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Most Helpful Positive Review

Mar 08, 2007

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!

—California Cookin'

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Most Helpful Critical Review

Apr 30, 2006

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

—CARMIK124

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100 Ratings

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Oct 28, 2007

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.

—frommyhometoyours

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Dec 02, 2005

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.

—MOLLYE6

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Aug 20, 2005

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.

—AMYKINS81

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Jan 14, 2006

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 sauce and roasted potatoes.

—SJEVES

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May 10, 2005

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 because the many ingredients that require chopping took awhile.

—KABOW

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Apr 16, 2006

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 mixing some melted butter with the bread crumb/pecan mixture before coating the chicken with it. I also omited the sour cream and doubled the cream cheese (used light crm cheese...still tasted good.) Somehow, we did not want to eat the leftovers though.

—Grace

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Nutrition

Calories
514 kcal
26%

Carbohydrates
13.9 g
4%

Cholesterol
141 mg
47%

Fat
38.5 g
59%

Fiber
2.8 g
11%

Protein
30 g
60%

Sodium
311 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 514
Calories from Fat: 346

% Daily Value *
Total Fat 38.5g 59 %
Saturated Fat 15.5g 77 %
Cholesterol 141mg 47 %
Sodium 311mg 12 %
Potassium 466mg 13 %
Total Carbohydrates 13.9g 4 %
Dietary Fiber 2.8g 11 %
Protein 30g 60 %
Sugars 2.2g
Vitamin A 22 %
Vitamin C 26 %
Calcium 11 %
Iron 22 %
Thiamin 31 %
Niacin 144 %
Vitamin B6 43 %
Magnesium 23 %
Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.