BROCCOLI AND CHEESE STUFFED CHICKEN
Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn't 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
- Preheat air fryer to 400F. Spray a sheet pan with oil.
- Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
- If the chicken isn't thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
- Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
- Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.
Nutrition Facts : ServingSize 2 pieces, Calories 430 kcal, Carbohydrate 10 g, Protein 62 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 10 mg, Sodium 700 mg, Fiber 2.5 g, Sugar 2 g
BROCCOLI AND CHEESE STUFFED CHICKEN
Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Super easy and super scrumptious!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
- Combine the filling ingredients in a bowl. Set aside.
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the filling.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
- Bake for 25-35 minutes until the chicken breasts are cooked through.
Nutrition Facts : Calories 603 kcal, Carbohydrate 6 g, Protein 55 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 206 mg, Sodium 1156 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
- Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
- Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
- Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN
Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
- Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
- Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST
Make and share this Broccoli and Cheese Stuffed Chicken Breast recipe from Food.com.
Provided by canarygirl
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
- Add milk gradually, whisking constantly to avoid lumps.
- Add salt, pepper and garlic powder, and stir constantly until thickened.
- Add 1/2 cup cheddar and the cream cheese, and stir to melt.
- Add 1/4 cup of the broccoli pieces, and stir to combine.
- Make chicken: Open butterflied chicken pieces.
- Sprinkle with salt, pepper and garlic powder.
- Place a bit of steamed broccoli and a bit of cheese in each.
- Fold over, and seal with toothpicks.
- Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
- Place chicken in a small casserole dish, and pour cheese sauce over.
- This may either be browned in the oven, or served as is.
Nutrition Facts : Calories 321.7, Fat 21.5, SaturatedFat 12.8, Cholesterol 99.2, Sodium 359.1, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 23.4
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