Broccoli Cheese Stuffed Chicken Breasts Recipe 395 Food

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

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

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.

BROCCOLI AND CHEESE STUFFED CHICKEN

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.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

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).

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Grease a 9 x 11 in casserole dish.
• Preheat oven to 350 degrees.
• Flatten chicken breasts by using rolling pin to get membranes out. Make thin.
• Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together.
• Place salt and pepper with beaten eggs in bowl.
• Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl.
• Coat chicken with eggs and then dip into bread crumb mixture.
• Lay each chicken breast stretched out seperatly.
• Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove.
• Repeat with remaining breasts and mixture.
• Top with sauce, remaining garlic and parmesian cheese.
• Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked.
• Can be served with pasta and veg.

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

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.

CREAMY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
• Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
• Bake 30 min. or until chicken is done (165ºF).

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• To prepare broccoli stuffing, combine broccoli, Miracle Whip, parmesan and mozzarella cheeses in a bowl.
• Lightly mix and place in a baking dish that has been sprayed with non-stick cooking oil.
• Place in oven and bake for 15 minutes.
• To prepare chicken, cut a slit down the middle of the breast almost all the way through.
• Take your extra virgin olive oil, garlic, and spices and place them in a frying pan (heat on medium).
• You will want to cook the chicken in the pan for at least 10-12 minutes on each side until the breast are no longer pink.
• Let chicken breast and stuffing cool (KEEP OVEN AT 350°F).
• Stuff chicken breast with the broccoli and cheese stuffing (heaped).
• Place in a baking dish that has been sprayed with non-stick cooking oil, and sprinkle the Colby-Jack cheese over them.
• Cover with foil and place in oven for 35-40 minutes.

BROCCOLI AND HAM STUFFED CHICKEN BREASTS

Steps:

• Spray a 9x13 inch pan, set aside.
• On a sheet of waxed paper, combine bread crumbs, parmesan cheese, and seasonings, set aside.
• In small bowl, using fork, combine egg and butter and mix well.
• Preheat oven to 375 degrees.
• Roll each pounded breast into egg mixture and then into crumbs, coating both sides evenly.
• On each breast arrange 1/2 oz. cheese, 1/2 oz. ham and 2 tablespoons brocoli on top of ham.
• Place near one end for easier rollup. Roll to enclose filling.
• Arrange breast seams side down in baking pan.
• Bake until tender at 350 degrees for about 40 minutes.

CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE

Steps:

• Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray.
• Combine stuffing ingredients in a medium bowl and mix well.
• Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
• Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
• Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
• Heat olive oil in a skillet over medium high heat.
• Beat the egg and milk together until frothy. Season with salt and pepper to taste.
• Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
• Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
• Bake for 30 minutes, or until juices run clear when pierced.
• Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
• Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
• Cook until thickened, stirring constantly, 1-2 minutes.
• Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.

CHEESE AND BROCCOLI STUFFED CHICKEN BREAST

Steps:

• Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.
• Fry each side just until the chicken is no longer pink.
• Set aside ½ cup of cheddar cheese.
• In a bowl mix the rest of the ingredients together stirring gently just to combine.
• Take the cheese and broccoli mixture and stuff chicken quite full.
• Fasten with toothpicks along edges or tie loosely with butchers twine.
• Place in a baking pan and cover with remaining cheese.
• Cook in a 350° oven for 20 to 25 minutes.