Reviewed: Jan. 18, 2008

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

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Reviewed: Jan. 9, 2008

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.

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rdy4fn24

Cooking Level: Expert

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Reviewed: Jan. 8, 2008

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.

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JEFFNJASONSMOM

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Reviewed: Jan. 8, 2008

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!!

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 7, 2008

pimento made it kinda sour

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Megan

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Reviewed: Dec. 5, 2007

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."

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Dec. 3, 2007

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

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Mrs. Wall

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leander, Texas, USA

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Reviewed: Nov. 13, 2007

This was delicious!! I didn't have bread crumbs, I think it would have made a big difference. I omitted the pimentos, not my favorite. I added some crushed red pepper to the cheese mixture for a little punch. Also I should have finely chopped my pecans. I skipped the pan frying and just baked it. All in all, my boyfriend and I loved it!

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foodie in training

Cooking Level: Expert

Home Town: Newport, Rhode Island, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 7, 2007

This was o.k...Considering all the ingredients in this recipe, I thought it was kind of bland...It was very buttery...It needed something though...I added some pepper jack cheese to the sauce mix to give it some flavor and spice...and no way was there enough of the sauce left over to "spoon over the cooked chicken breasts" no way...My family ate it and thought it was good so that's why I am giving it 3 stars...

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diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

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Reviewed: 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.

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frommyhometoyours

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

Wow! We absolutely LOVED this recipe. It was a little time consuming, but worth it. I cut slits in boneless, skinless chicken breasts and stuffed them rather than wrapping them. Next time we make this, I will probably toast the pecans to bring out the flavor a little more. The leftovers also tasted great the next day. We used fat free cream cheese and it was wonderful.

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cmmunchkin

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Reviewed: Sep. 19, 2007

This was ok, not sure I'll make it again. I feel it was just missing something....

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Aug. 8, 2007

This was really good. I made it with mashed potatoes on the side. I am not good at wrapping chicken breasts around a filling (how do you get it not to leak) or getting breading to work right. It didn't look like the picture, but it tasted good.

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kadwell

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2007

Made the recipe as stated and it was quite bland. Won't be making this again.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Jul. 25, 2007

I'm back to make this recipe again. I served it at a birthday party with 25 people and everyone loved it!

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MARYELLENALEX

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Reviewed: Jul. 16, 2007

INCREDIBLE! I received rave reviews from my out-of-town guests. The meal looked like it fell out of a magazine. I reduced the butter to 2 Tablespoons as suggested--it turned out perfectly. The cooking time was grossly underestimated. It will need AT LEAST an hour. Don't be afraid of the prep work--it didn't take that long, and the reviews made it worth the time.

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Rebekah E

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Reviewed: Jun. 13, 2007

Out of this world flavor. I should have cut back on the butter as suggested but didnt and had butter standing in the stuffing. I put the filling in the freezer to make quicker chilling and it worked out great. I also pounded the chicken very thin to make rolling easier. Next time I will cut back on the pecans for family preference but all in all pretty easy and good.

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CHERE

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

This stuffed chicken was excellent, I was afraid that the pecans might be a bit overpowering, but stuck with the original measurements and was pleasantly surprised. Bear in mind that you really must allow the stuffing to chill, I did not give myself enough time and had a hard time keeping the stuffing tucked in the chicken breasts. I skipped the pan frying part, just opting to bake everything for a bit longer until chicken was cooked. Delicious.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: May 25, 2007

I made this twice. Both times I omitted the lemon juice and pimento and added 1/2 jar of sundried tomatoes. It gave it that extra little flavor. A bit of work, but worth it.

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Bill

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Reviewed: Apr. 17, 2007

Oh My, Holly! This dish is soooo delicious. I cut all ingredients in half because I was serving only 4 people. I will say that I hadn't read others reviews, and made the first batch of stuffing. Had to throw it out because the butter didn't combine with the cream cheese/sour cream. It just laid on top. The second batch, I cut butter back to 2T and Voila! a perfect batch of stuffing.I'm not sure why folks are complaining about the prep work because some of it can be done ahead of time, especially the stuffing portion. My family truly loved this. BTW, I forgot the pimientos and it was still very delicious. Pounded the breasts to less than 1/2inch thick, and filled each with 2T of mixture with no problem. I used Panko crumbs for the saute step. Yummy! Just the right amount of crispy, tender, moist and flavorful.The only reason this is not getting five stars is because of the amount of butter.Baking time for the 1/2in breasts was 40 minutes.Thanks for sharing this special treat!

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MAGGIE MCGUIRE

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Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

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