PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 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.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 13.9 g, Cholesterol 138.2 mg, Fat 38.5 g, Fiber 2.8 g, Protein 30 g, SaturatedFat 15.5 g, Sodium 311.2 mg, Sugar 2.2 g
PECAN STUFFED CHICKEN BREAST
Growing up in a small town with a huge pecan tree in the back yard spawned all kinds of ways to use pecans. This is made with boneless breast about a 1/2 lb each. I've also used turkey for a change of taste. Just need to prep a little more stuffing as the breasts are bigger.
Provided by chefmick
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare stuffing: Over med low heat melt 1 tbs butter in small skillet and add finely diced onion with a pinch of salt. sweat onion till soft and opaque. turn up heat to med and add sausage. Crumble sausage as fine as you can get it as it cooks with side of spatula.
- Drain excess fat and let cool. Add bread crumbs, thyme, parsley, salt and pepper, pecans. Mix well and add beaten egg to hold it all together.
- Cut a pocket in the thick side of the chicken breast (butterfly cut) and fill with stuffing. Brown both side of breast in skillet. Place in casserole dish and add 1 cup chicken broth.
- Bake @ 350 degrees F for 25 - 30 minutes or until done. Chicken should come out tender with no dryness.
- Pour off broth into a small sauce pan, bring to a boil and stir in 1tbs slurried flour to thicken. Salt and pepper to taste if needed. Pour gravy over stuffed chicken breasts.
Nutrition Facts : Calories 868.2, Fat 58.6, SaturatedFat 18.6, Cholesterol 259.7, Sodium 1099.5, Carbohydrate 19.3, Fiber 2.7, Sugar 3.1, Protein 63.8
PECAN ENCRUSTED STUFFED CHICKEN BREASTS
Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.
Provided by Chad Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
- Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
- Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
- Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
- Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
- Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g
HONEY-PECAN CHICKEN BREASTS
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.
SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS
I created this recipe for RSC #11. Tenderized pecan crusted chicken breasts loaded with spinach, artichoke hearts, and sun dried tomatoes, and oozing with asiago, ricotta and mozzarella cheeses.
Provided by Crafty Lady 13
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
- Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
- Whisk together the 2 eggs with the milk in another shallow bowl.
- Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
- Pound chicken breasts to approximately 1/4 inch thickness.
- Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
- Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
- Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.
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