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.
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.
- 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
- Preheat oven to 350 degrees.
- Pound chicken breasts out to a uniform ½ inch thickness.
- Combine breadcrumbs, flour, and spices on a large plate or flat bottomed bowl. In a separate bowl, whisk egg.
- Dip chicken breast in egg and then in the breadcrumb-flour mixture. Coat thoroughly and place on a baking sheet.
- 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.
- Bake in oven for 30-40 minutes until chicken is no-longer pink.
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.