Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

2 tablespoons fresh lemon juice

¾ cup butter

2 cloves garlic, crushed

¼ teaspoon dried basil

1 teaspoon chopped pimento

1 cup chopped pecans

1 ½ cups chopped fresh broccoli florets

1 small onion, minced

½ cup sour cream

1 (3 ounce) package cream cheese

8 skinless, boneless chicken breast halves

1 egg, beaten

1 cup dry bread crumbs

½ cup chopped pecans

1 tablespoon vegetable oil

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.