Reviewed: Mar. 8, 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!

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California Cookin'

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 10, 2007

I flattened the chicken before filling and rolling-MUCH easier to work with. I didn't have enough sour cream or pimentos so I just left it out. Fantastic results. Makes for a pretty presentation. Made side dishes of the filling and it was popular.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 6, 2007

This recipe was good, but not really worth the effort. I would cut out the sour cream altogether and just do cream cheese...and be sure to add spices, otherwise it's just filling and bland. It was okay, but my boyfriend and I weren't thrilled with it and it took a LONG TIME to prepare.

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Chelsea

Cooking Level: Beginning

Home Town: Bettendorf, Iowa, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 1, 2007

Great recipe; however, will use less butter next time. Definately will make again!

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KED490

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Reviewed: Dec. 30, 2006

I made this dish for my family and every body loved it. Kids and adults. It's a nice main course to serve when entertaining. I will be making it again and again even just for my husband and son, because they loved it!

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Rachel Kelly

Cooking Level: Intermediate

Living In: Marion, New York, USA

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Reviewed: Nov. 27, 2006

The only reason this recipe is getting 4 stars instead of 5 is the fact that it was difficult and a little time consuming. The "prep time" shown was way off. Plus, I had some chicken breasts that were too thick to roll up properly (even after pounding them flat) and too thin to cut a pocket in them to stuff them. I wound up breading and pan-frying the chicken breasts alone, and then, after moving them to the baking dish, just piling the "stuffing" on top and baking them that way. Still came out delicious though - I'd make them again, now that I know how much time to budget for cooking.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Nov. 25, 2006

Quite delicious. My very picky children even liked it and it is a great way to get disguised veggies into their diet. I accidently added too much cream cheese and it still tasted great. I may season the breasts w/a little salt and pepper next time.

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Nicol T

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Reviewed: Nov. 13, 2006

This turned out to be a pretty subtle, creamy blend of flavores which was a suprise to me but a delight to my husband. He told me this one was a keeper.

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ADCONARD

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Reviewed: Nov. 4, 2006

I think this is great! I am on WW so I made a low fat version. I used only spray butter, FF sour cream, FF cream cheese and sprayed Pam on it before putting in the oven. Cutting out the fatty step. It still was fabulous and took out a hige portion of the fat content!

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GracesMom

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Reviewed: Oct. 15, 2006

This recipe turned out great! I took some of the others advice and made some changes. I decreased the butter to 1/4 cup and omitted the pimentos. I made sure I seasoned everything well. I seasoned the mix and chicken with salt, pepper, lemon pepper and a little cayenne pepper. I also added salt and pepper to the breadcrumbs and pecans. I didn't feel like cutting up garlic, so I used 1/2 teaspoon of garlic powder. Instead of folding the chicken, I just made slits and stuffed. However, I didn't think my stuffed chicken would hold up well in the fry pan, so I skipped it and put it directly into the oven. I made sure to spray the chicken well with cooking spray to keep the breading from drying out. With fifteen minutes left to cook, I spooned the remaining mixture in between the breast. Everyone loved it! I was really pleased.

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Chinwe

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Reviewed: Oct. 5, 2006

This recipe sounded great and it was, although a bit more bland than I expected it to be. I would definitely make this again and again although I would definitely add some more spice to the filling and the chicken before cooking. It definitely needed more oomph.

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chucklez8

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Reviewed: Aug. 26, 2006

Very good! Too much butter. I would reduce the amount next time. Used just a heaping tablespoon of sour cream and increased the cream cheese. Didn't have and didn't miss the pimentos. I made a hollindase to serve on the chicken(Knorr).

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MGUM

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Reviewed: Jul. 28, 2006

I loved this, the creamy filling was fabulous!

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Lola

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Reviewed: 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.

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CARMIK124

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Medford, Oregon, USA

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Reviewed: Feb. 11, 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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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: 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.

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SJEVES

Cooking Level: Intermediate

Living In: Canal Winchester, Ohio, USA

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Reviewed: Dec. 2, 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.

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MOLLYE6

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Reviewed: Aug. 26, 2005

I'm giving this five stars based on my dinner guests' reactions. I enjoy this recipe, although I cut waaay down on the amount of butter used, and sometimes add some ricotta cheese to the mix. Overall, a great, easy recipe.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: 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.

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AMYKINS81

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Reviewed: Jul. 13, 2005

Very good recipe but I had to mess around with it a bit. First, there is way too much butter. I just sauteed the veggies in the butter (used like 2 T. of butter), because when I used the full amount it was much too rich for my tastes. Also I tried the broccoli (which was excellent) but since I wanted to serve my dish with broccoli I substituted chopped bell peppers and it tasted great also.

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