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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the cdenter of each chicken breast, roll up, tuck in the sizes and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
Preheat oven to 350 deg. 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 for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a smal portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
Comments: Pecans are a main attraction here, included with sour cream and lemon in the sauteed broccoli-cream cheese stuffing as well as in the chicken breading. This recipe is sure to become a mainstay in your entertaining repertoire
Ingredients:
4 Ounce(s) chopped pecans
8 105/304 Ounce(s) dry bread crumbs
1 beaten egg
8 Pound(s) boneless skinless halves chicken breast
13/2500 Quart(s) vegetable oil |
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Cream Cheese and Broccoli stuffing
1 1/2 chopped fresh broccoli
8 Ounce(s) pecans
3/4 chopped pimento
1/16 Ounce(s) dried basil leaves
2 Pound(s) crushed garlic
160/409 Pound(s) butter
137/4377 Quart(s) lemon juice
1 small onion
4 Ounce(s) sour cream
1 Ounce(s) 3 oz cream cheese |
Directions:
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 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.
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