Broccoli and Cheese Stuffed Chicken
User Reviews
4.7
Broccoli and Cheese Stuffed Chicken
Description
The recipe starts by steaming broccoli florets briefly to soften them and seasoning lightly with salt. Thin chicken breast cutlets are pounded to uniform thickness for easy rolling and even cooking. Each cutlet is seasoned, layered with a slice of cheddar cheese and the broccoli mixture, then tightly rolled and secured possibly with toothpicks. The exterior is dipped in an egg wash and coated with whole wheat seasoned breadcrumbs for texture and flavor.
The stuffed chicken is cooked at a high temperature—either baked in an oven or air-fried—to achieve a crisp golden crust while melting the cheese inside and cooking the chicken thoroughly. The inside stays moist from the cheese and broccoli filling, and the breadcrumb coating adds a savory crunch. This dish provides a balanced protein option with added vegetables in an appealing stuffed format.
Cooking both in the oven or air fryer is suggested, with preheating steps for either method. The layered textures and milder flavors make this a versatile entrée for a family meal.
Ingredients
- 2 cups broccoli floret, finely chopped
- 8 chicken breast about 3 to 4 ounces each, thin cutlets
- 1 egg large
- 2 teaspoons water
- 3/4 cup whole wheat seasoned breadcrumbs or gluten-free seasoned breadcrumbs
- 4 lices cheddar cheese (cut in half 3 oz)
- 3/4 teaspoon kosher salt
- olive oil spray form
- Toothpicks
Instructions
- Preheat oven to 425F. Spray a sheet pan with oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 2pieces | |
| Calories | 430kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 62g | 124% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 10mg | 3% |
| Sodium | 700mg | 29% |
| Fiber | 2.5g | 10% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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