108 Ratings
  • 5 star values: 53
  • 4 star values: 29
  • 3 star values: 18
  • 1 star values: 6
  • 2 star values: 2

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

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

Nutrition Facts

514 calories; 38.5 g total fat; 138 mg cholesterol; 311 mg sodium. 13.9 g carbohydrates; 30 g protein; Full Nutrition


Reviews (87)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/08/2007
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!
(146)

Most helpful critical review

Rating: 1 stars
06/09/2003
This sounded great but was not what we expected. The stuffing just didn't go well. The pecans didn't stick very well maybe if you crush them?
(6)
108 Ratings
  • 5 star values: 53
  • 4 star values: 29
  • 3 star values: 18
  • 1 star values: 6
  • 2 star values: 2
Rating: 5 stars
03/08/2007
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!
(146)
Rating: 5 stars
10/28/2007
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.
(72)
Rating: 5 stars
12/02/2005
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.
(38)
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Rating: 4 stars
08/20/2005
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.
(28)
Rating: 5 stars
01/14/2006
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.
(26)
Rating: 5 stars
05/10/2005
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.
(22)
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Rating: 3 stars
04/30/2006
This recipe is way too much work for the end product. The flavor is so-so and really not worth the effort.
(21)
Rating: 3 stars
04/16/2006
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.
(20)
Rating: 5 stars
08/26/2005
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.
(20)