Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Ingredients

• 1.5 cups broccoli florets fresh chopped
• 0.8 cup butter 
• 3 ounce cream cheese 
• 0.3 teaspoon basil dried
• 1 cup breadcrumbs dry
• 1  eggs beaten
• 2 cloves garlic crushed
• 2 tablespoons juice of lemon fresh
• 1 small onion minced
• 0.5 cup pecans chopped
• 1 teaspoon pimientos chopped
• 8  chicken breast halves boneless skinless
• 0.5 cup cream sour
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• toothpicks

Directions

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.
2. 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.
3. Let cool, cover and refrigerate to chill for 30 minutes.
4. 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.
5. 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.
6. Preheat oven to 350 degrees F (175 degrees C).
7. 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.
8. Place browned rolls in a lightly greased 9x13 inch baking dish.
9. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white.
10. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.