Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli
Elevate your dinner game with these irresistible Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli! Juicy chicken breasts are transformed into an elegant, flavor-packed dish with the perfect blend of creamy, cheesy broccoli filling and a crispy, nutty pecan crust. This recipe combines a medley of textures—tender chicken, velvety cream cheese, and crunchy pecans—for a truly satisfying bite. The secret lies in the smoky paprika seasoning and the golden panko-pecan coating, which lend layers of savory depth and a gourmet flair. Ideal for weeknight dinners or entertaining guests, this oven-baked dish is both healthy and indulgent. Serve it alongside roasted vegetables or a fresh salad for a complete, restaurant-quality meal straight from your kitchen.
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Ingredients
- 4 pieces chicken breasts
- 1 cup broccoli florets
- 4 ounces cream cheese, softened
- 0.5 cup shredded sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 teaspoon smoked paprika
- 0.5 cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup pecans, finely chopped
- 0.5 cup breadcrumbs (preferably panko)
- 0 olive oil spray
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
Bring a small pot of water to a boil. Add the broccoli florets and blanch for about 2 minutes, then drain and immediately rinse with cold water to stop the cooking process. Chop the broccoli into small pieces.
Step 3
In a medium bowl, combine the chopped broccoli, softened cream cheese, shredded cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to create the filling.
Step 4
Place the chicken breasts on a cutting board. Using a sharp knife, make a horizontal slit along the thickest side of each breast to create a pocket, being careful not to cut all the way through.
Step 5
Stuff each chicken breast with an equal amount of the broccoli and cream cheese mixture. Secure the opening with toothpicks to keep the filling in place while cooking.
Step 6
In a shallow dish, combine the remaining salt, pepper, and smoked paprika with the flour. In another dish, place the beaten eggs. In a third dish, mix the chopped pecans and breadcrumbs together.
Step 7
Dredge each stuffed chicken breast in the flour mixture, ensuring it’s fully coated and shaking off any excess. Next, dip it into the beaten eggs, and finally coat it in the pecan and breadcrumb mixture, pressing gently to adhere.
Step 8
Place the coated chicken breasts onto the prepared baking sheet. Spray the tops lightly with olive oil spray to help them crisp up while baking.
Step 9
Bake in the preheated oven for 25–30 minutes or until the chicken breasts reach an internal temperature of 165°F (74°C) and the crust is golden brown.
Step 10
Remove the toothpicks from the chicken breasts before serving. Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
| Serving size | (1296.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3128.9 |
| Total Fat 176.3g | 0% |
| Saturated Fat 53.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1128.1mg | 0% |
| Sodium 4208.8mg | 0% |
| Total Carbohydrate 118.8g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 14.3g | |
| Protein 274.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 823.0mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 852.4mg | 0% |
Source of Calories