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."
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fresh lemon juice
1 1/2 cups
chopped fresh broccoli florets
1 (3 ounce) package
skinless, boneless chicken breast halves
dry bread crumbs
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!
This recipe is way too much work for the end product. The flavor is so-so and really not worth the effort.
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.
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.
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 sauce and roasted potatoes.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 346
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