Pecan Chicken Breasts Stuffed With Cream Cheese and Broccoli

READY IN: 1hr 30mins
Recipe by kittycatmom

First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,

Top Review by Mustang Sally 54269

I really enjoy this recipe. I originally found this on another web site & I've made this dish a few times. I was going to add it on Zaar but the only difference is that I don't use the pecans. At times, to cut some fat, I will sub some yogurt for the sour cream. Delicious recipe that is great to serve when company comes over.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.

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