Cheddar Broccoli Stuffed Chicken Food

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BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS



Broccoli-Cheddar Stuffed Chicken Breasts image

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

3 cups broccoli florets (see Cook's Note)
1 1/2 cups shredded Cheddar cheese
2 ounces cream cheese, at room temperature
1 tablespoon chopped fresh chives or other fresh herbs
Kosher salt and freshly ground black pepper
4 large boneless, skinless chicken breasts (see Cook's Note)
Garlic powder, ground cumin or other spices
4 tablespoons olive oil

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.

CHEDDAR BROCCOLI-STUFFED CHICKEN



Cheddar Broccoli-Stuffed Chicken image

Make this evening one to remember with Cheddar-Broccoli Stuffed Chicken. Combine cream cheese, broccoli, cheddar and vinaigrette for a delicious stuffing in chicken breasts, roll them up then coat them in crushed stuffing. These breaded Cheddar Broccoli-Stuffed Chicken breasts are a great weeknight option.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup frozen chopped broccoli, thawed, well drained
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup plus 1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 cup STOVE TOP Everyday Stuffing Mix for Chicken, finely crushed
1 Tbsp. butter, melted

Steps:

  • Heat oven to 400ºF.
  • Mix cream cheese, broccoli, cheddar and 1 Tbsp. vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks, if desired.
  • Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, 1 at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place, seam sides down, on prepared baking sheet; drizzle with butter.
  • Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS



Cheesy Broccoli-Stuffed Chicken Breasts image

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

1 serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

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-STUFFED CHICKEN



Broccoli-Stuffed Chicken image

I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional

Steps:

  • Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

BROCCOLI CHEESE STUFFED CHICKEN



Broccoli Cheese Stuffed Chicken image

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

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

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

BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY



Broccoli Ham & Cheddar Chicken Roll Recipe by Tasty image

Here's what you need: broccoli head, cheddar cheese, cream cheese, ham, onion powder, salt, pepper, garlic powder, onion powder, dried oregano, paprika, boneless, skinless chicken breasts, ham

Provided by Alvin Zhou

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

1 head broccoli head, cut into florets
2 cups cheddar cheese, shredded
6 oz cream cheese, softened
1 cup ham, diced
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
3 boneless, skinless chicken breasts
6 slices ham

Steps:

  • Preheat oven to 350°F (180°C).
  • Finely chop the broccoli florets, and then transfer to a large bowl.
  • Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
  • In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
  • Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
  • Season both sides of the chicken liberally with the spice mix.
  • Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
  • Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
  • Repeat with the remaining chicken breasts.
  • Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
  • Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
  • Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
  • Fold over the flaps of ham to completely seal the mixture.
  • Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
  • Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
  • Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
  • Slice into 1-inch (2-cm) slices, and serve!
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 1 gram, Protein 48 grams, Sugar 2 grams

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