Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Recipe View Prepare the Broccoli Cream Cheese Filling: In a medium saucepan over low heat, combine lemon juice, butter, crushed garlic, dried basil, and pimento. Heat until the butter is melted. (5 minutes)

Recipe View Add 1 cup of chopped pecans, broccoli florets, and minced onion. Cook until the broccoli is tender, stirring occasionally. (8-10 minutes)

Recipe View Stir in sour cream and softened cream cheese until smooth and well combined. Remove from heat and let cool slightly. Cover and refrigerate for 30 minutes to chill.

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Assemble the Chicken: Place 1 to 2 tablespoons of the chilled broccoli cream cheese filling in the center of each chicken breast. Roll up tightly, tuck in the sides, and secure with toothpicks.

Recipe View Prepare the Coating: In a shallow dish, place the beaten egg. In another shallow dish, combine bread crumbs and the remaining 1/2 cup of chopped pecans.

Recipe View Dip each chicken roll in the beaten egg, then dredge in the pecan bread crumb mixture, ensuring it's fully coated.

Recipe View Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the coated chicken rolls in the skillet and sear until well browned on all sides. (2-4 minutes per side)

Recipe View Bake the Chicken: Transfer the browned chicken rolls to a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork.

Recipe View Serve: Remove toothpicks before serving. Garnish with a small portion of leftover broccoli cream cheese mixture on top of each chicken breast, if desired.