Broccoli Cheddar Stuffed Chicken: Recipe Sunday

My wife saw a recipe for broccoli cheddar stuffed chicken on All-Recipes and said she wanted to try it, but never actually provided me with the recipe. But I figured it sounded pretty straight-forward, so I just created my own from scratch. This version came out pretty good, but next time I may try making a cheese sauce instead. It was difficult getting quite enough cheese on the chicken breast.

Broccoli Cheddar stuffed chicken

Apparently I need to buy batteries for my camera, so I was stuck taking a picture of this with my phone

The basic idea for this is pretty simple. Pound out a chicken breast and roll it in broccoli and cheese. Because frankly, is there a better flavor combination then broccoli and cheddar? In fact, I think I just came up with my next version for macaroni & cheese, with broccoli florets mixed in, to give it a broccoli cheddar soup feel to it.

At first I tried splitting one chicken breast (you can buy chicken on Amazon, who knew?) between the two of us. A pounded out breast looks so huge after all. Besides, for most dishes these day, I use a single breast between the two of us. For chicken tacos or chicken Hamburger Helper, it is quite sufficient for our needs. But a stuffed breast is so much easier to accomplish if you are using the full breast*.

For a little extra cheese flavor, you could add a tablespoon of grated Parmesan cheese to the breadcrumb-flour mixture, or even some finely shredded cheddar cheese.

Broccoli Cheddar Stuffed Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • 2 chicken breasts
  • ¼ c. breadcrumbs
  • ¼ c. flour
  • ⅛ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 egg
  • ½ c. shredded cheddar cheese
  • ½ c. frozen broccoli florets, thawed (or you can use fresh florets that have been blanched)
  • 4 toothpicks
Instructions
  1. Preheat oven to 350 degrees.
  2. Pound chicken breasts out to a uniform ½ inch thickness.
  3. Combine breadcrumbs, flour, and spices on a large plate or flat bottomed bowl. In a separate bowl, whisk egg.
  4. Dip chicken breast in egg and then in the breadcrumb-flour mixture. Coat thoroughly and place on a baking sheet.
  5. Cover top of chicken breast with layer of cheese. Top with florets. Roll breast over toppings like you would a tortilla for a burrito. Stick 2 toothpicks through each breast to hold together while cooking.
  6. Bake in oven for 30-40 minutes until chicken is no-longer pink.
Nutrition Information
Serving size: 1 breast Calories: 379 Fat: 14 Saturated fat: 7 Carbohydrates: 23 Sugar: 2 Sodium: 535 Fiber: 1 Protein: 40 Cholesterol: 189

I served these with a side of steamed carrots in melted butter and cinnamon. Any claim I had to low fat was lost with that butter. Oops. :)

*As always, when I saw a full breast, I mean one unit out of the package of chicken breasts, not the entire breast of one bird. Some would call this a half breast.

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