Recipe

Pecan Chicken Breasts Stuffed With Cream Cheese And Broccoli Recipe

	Lisamariecr / All my dishes 1 month, 1 week ago This is a great recipe for chicken that is sure to please. Prep:30m Cook:30m Servings:8	Lisamariecr
	chicken

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Ingredients

2 tablespoons fresh lemon juice

3/4 cup butter

2 cloves garlic, crushed

1/4 teaspoon dried basil

1 teaspoon chopped pimento

1 cup chopped pecans

1 1/2 cups chopped fresh broccoli florets

1 small onion, minced

1/2 cup sour cream

1 (3 ounce) package cream cheese

8 skinless, boneless chicken breast halves

1 egg, beaten

1 cup dry bread crumbs

1/2 cup chopped pecans

1 tablespoon vegetable oil

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.

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.

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 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.

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