I really LOVED this recipe!! I didnt find the prep time to be bad. I bought a bag of chopped pecans and put the filling in the freezer to chill it a little quicker (im always in a hurry). I split the breast while the filling was simmering. It turned out great. For extra flavor I added extra garlic. With the left over filling I stuffed and baked mushrooms.

It was good. I salted the chicken before stuffing.

I thought this was fabulous!!! My husband did not like the nuts in it...but I would not cahnge a thing!

all 8 people in family loved it!

it look so good

I had high expectations for this meal. I was very disappointed. For the amount of effort that goes into making it, the return on taste isn't equal. For those that do choose to make it, 2 tips: 1. butterfly your chicken breasts 2. pound them thinly between wax paper. This will give you more room to stuff them. I had very large pieces of chicken and I could only fit a very small amount of stuffing/sauce into them -- even without the broccoli. By the look of the picture, ostrich breasts must have been used... Overall taste is good, but for this much effort, I would have expected more.

Excellent recipe - I left out the onions and used a little more garlic. I also used italian herb bread crumbs and a little parmesan cheese. Perfect with baby broccoli with a little lemon!

These were wonderful. I would recomend putting the broccoli mixture into the food proccesor though before stuffing the chicken bresats with them just to give it a better texture. The reason that I am giving this recipe only four stars is because of the difficulty in making these. It is very time consuming.

I served this with red rice i will be telling all my friends it is spot on

My whole family loved this. It was a bit time consuming but worth it. I skipped the frying part and just baked it instead for about 50 minutes. I doubled the stuffing and during the last 20 minutes of baking I put big dollops of the stuffing right on top of the breasts. We aren't big fans of broccoli so I used frozen spinach instead. It was awesome. I will definatly make this again but on a day when I have a little more time to spare.

This was a tasty recipe, i'm glad i tried it out. Everyone ate it, which is hard to do with three kids. i didn't have pecans or pimentos so i used toasted almonds in for the breading on half the chicken since my hubby does not like nuts. Just make sure you have time for this one.

Rather than stuff the chicken, I cut it up into chunks, doubled the amount of cream cheese, sour cream and broccoli, added a little wine and baked it in a casserole dish at 350 for about 30 minutes. I also omitted the pimento and substituted walnuts since we didn't have any pecans. Delicious!!

pimento made it kinda sour

I did not like this recipe at all. I couldn't even eat it. I'm giving 3 stars because my hubby ate 2 servings. The flavor of the stuffing was like eating pure cream cheese. My husband said, "next time, get rid of the cream cheese and use goat cheese, get rid of all the brocolli and nuts and fill it with carmelized onions."

WE HAD THIS FOR A DINNER PARTY AND EVERYONE RAVED ABOUT IT