Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli Recipe

Ingredients
<br>- 2 tablespoons fresh lemon juice
<br>- ¾ cup butter
<br>- 2 cloves garlic, crushed
<br>- ¼ teaspoon dried basil
<br>- 1 teaspoon chopped pimento
<br>- 1 cup chopped pecans
<br>- 1 ½ cups chopped fresh broccoli florets
<br>- 1 small onion, minced
<br>- ½ cup sour cream
<br>- 1 (3 ounce) package cream cheese
<br>- 8  skinless, boneless chicken breast halves
<br>- 1  egg, beaten
<br>- 1 cup dry bread crumbs
<br>- ½ cup chopped pecans
<br>- 1 tablespoon vegetable oil
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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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Ingredients
- 2 tablespoons fresh lemon juice
- ¾ cup butter
- 2 cloves garlic, crushed
- ¼ teaspoon dried basil
- 1 teaspoon chopped pimento
- 1 cup chopped pecans
- 1 ½ cups chopped fresh broccoli florets
- 1 small onion, minced
- ½ cup sour cream
- 1 (3 ounce) package cream cheese
- 8 skinless, boneless chicken breast halves
- 1 egg, beaten
- 1 cup dry bread crumbs
- ½ cup chopped pecans
- 1 tablespoon vegetable oil

Directions
step 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.
step 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.
step 3: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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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