Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
- 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
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.