Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
Picture this: the smell of pecans toasting in the oven, the creamy richness of cheese, and the bright tang of fresh lemon all coming together. This isn’t just dinner – it’s a meal your family will talk about for years to come.
Chicken dinners can get a little boring, can’t they? That’s why I’m always looking for ways to make them exciting again. This recipe is one of my favorites because it’s easy to make, it’s loaded with flavor, and the pecans add the perfect touch of Southern charm. Trust me, this dish will become a regular in your kitchen.
Why Pecans?: Growing up in San Saba, Texas, pecans were more than just an ingredient; they were a way of life. I remember my grandma adding them to everything, from desserts to savory dishes. She always said, “If it’s got pecans, it’s got heart.” And y’all, this dish has heart.
Ingredients
- 2 Tbs. fresh lemon juice
- 3/4 cup butter
- 2 cloves garlic, crushed
- 1/4 tsp. dried basil
- 1 tsp. chopped pimento
- 1 cup Millican Chopped Pecan Pieces
- 1 1/2 cups chopped fresh broccoli florets
- 1 small onion, minced
- 1/2 cup sour cream
- 1 (3 oz) package cream cheese
- 8 skinless, boneless chicken breast halves
- 1 egg, beaten
- 1 cup dry bread crumbs
- 1/2 cup Millican Chopped Pecan Pieces
- 1 Tbs. vegetable oil
Instructions
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 chopped 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 beaten egg in a shallow dish or bowl, and mix separately the bread crumbs and 1/2 cup chopped 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 9 x 13 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.
Nutrition facts
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
Categories
Recent Posts
- Pecan Peppermint Bark
- Pecan Scones with Maple Cinnamon Glaze
- Maple Pecan Blueberry Bread
- Brown Butter Pecan Sandies
- Fruit Kabobs with Yogurt and Pecans
- Pecan Honey Ricotta Bruschetta
- Pecan Blondies
- Pecan, Roasted Blueberry & Ricotta Toast
- Pecan Crisp Fruit Salad
- Chopped Broccoli, Brussels Sprouts and Pecan Salad with Honey Mustard Vinaigrette
- Chicken Pot Pie with Pecan Crust
- Pecan Blueberry Snack Box
- Pecan, Peach and Raspberry Yogurt Pops
- What Temperature Should the Oven Be To Cook a Pecan Pie? FAQ
- Easy Banana Nut Bread Recipe
