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This pretty dish screams dinner
party, but it so easy you can enjoy it every week with the family.
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Ingredients:
2 T fresh lemon juice
3/4 C butter
2 cloves garlic, crushed
1/4 t dried basil
1 T chopped pimento
1 cup chopped pecans
1 1/2 C chopped Andy Boy broccoli, cut in florets
1 small onion, minced
1/2 C sour cream
1 3 oz. package cream cheese
2 C ricotta cheese
8 skinless, boneless chicken breast halves
1 egg
1 C dry breadcrumbs
1/2 C chopped pecans
1 T vegetable oil
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Directions:
| 1. |
Preheat oven to 350 degrees. |
| 2. |
Prepare filling by gently cooking lemon
juice, butter, garlic, basil and pimento in a medium saucepan
over low heat, until butter has melted. |
| 3. |
Add 1 cup pecans, Andy Boy broccoli and
onion and cook until broccoli is tender; then add the sour cream,
ricotta and cream cheese and mix together until smooth. |
| 4. |
Let cool, cover and refrigerate to chill
for 30 minutes. |
| 5. |
Place 1 to 2 tablespoons of broccoli filling
in the center of each chicken breast, roll up, tuck in sides
and fasten with toothpicks. |
| 6. |
Beat egg in a shallow dish. In another
shallow dish, mix the breadcrumbs and 1/2 cup pecans. Heat oil
in a large skillet over medium heat. |
| 7. |
Dip the chicken rolls first in the egg,
then in pecan mixture and sauté in skillet until well
browned on both sides, about 2-4 minutes each side. |
| 8. |
Place browned rolls in a slightly greased
9 X 13 inch baking dish. Bake at 350 degrees for 30 minutes,
or until chicken is cooked through. |
| 9. |
Top with a spoonful of leftover warm broccoli
cream cheese mixture on top of each chicken breast. |
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Serves 8 |
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