Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli Recipe - Allrecipes.com
Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli Recipe
  • READY IN hrs

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

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!

 
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.

 
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.

 
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.

 
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.

 
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.

 
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.

 
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.

 

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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.

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