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
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 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
CHEESE AND BROCCOLI STUFFED CHICKEN BREAST
What can I say but MMM. I tried this one day instead of Chicken Kiev and it's been a fave ever since.
Provided by Erica_Hildebrand
Categories Chicken Breast
Time 40m
Yield 4 breasts
Number Of Ingredients 8
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.
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST
My husband saw a frozen version of this in the freezer section at the grocery, I turned it over to look at the fat and caloric count and quickly told him NO...I decided that I would make a healthier low-fat version.
Provided by MellyBelly
Categories Chicken Breast
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 496.7, Fat 28.5, SaturatedFat 9.8, Cholesterol 119.7, Sodium 1089.9, Carbohydrate 16.2, Fiber 2.6, Sugar 7.7, Protein 42.6
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST
My husband saw a frozen version of this in the freezer section at the grocery, I turned it over to look at the fat and caloric count and quickly told him NO...I decided that I would make a healthoer low fat version.
Provided by MellyBelly
Categories Chicken Breast
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-Heat oven to 350 degrees.
- 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 atleast 10-12 minutes on each side, until the breast are no longer pink.
- Let chicken Breast and Stuffing Cool. (KEEP OVEN AT 350 Degrees).
- Heapingly Stuff Chicken Breast with the Broccoli and Cheese Stuffing.
- 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.
Nutrition Facts : Calories 496.7, Fat 28.5, SaturatedFat 9.8, Cholesterol 119.7, Sodium 1089.9, Carbohydrate 16.2, Fiber 2.6, Sugar 7.7, Protein 42.6
CHICKEN STUFFED WITH BROCCOLINI & CHEESE
My version of Chicken Cordon Bleu uses broccolini in the filling and panko for crunch. Broccolini looks like small broccoli, but we think it's a little sweeter and more tender. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. Place 2 stalks of broccolini lengthwise down the center of each chicken breast; sprinkle with 2 tablespoons cheese. Fold over and secure with toothpicks., Combine the flour, salt, garlic powder, pepper and paprika in a shallow bowl. In a separate shallow bowl, whisk egg whites and milk. In another shallow bowl, combine bread crumbs and parsley. Coat chicken with flour mixture, dip in egg white mixture, then coat with crumb mixture., Place on a baking sheet coated with cooking spray. Spritz tops of chicken with cooking spray. Bake, uncovered, at 450° until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.
Nutrition Facts : Calories 275 calories, Fat 7g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 248mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE
I invented this to use up a small broccoli floret. All of the ingredients were already in my fridge and pantry - a delicious dinner without having to run to the store. I've never stuffed a chicken breast before, so if there is a better method than what I've described below, please let me know! The bread crumbs and cream that I added to the filling really helped keep the chicken moist during cooking by steaming it with flavor from the inside. Swiss or gruyere cheese would be delicious substitutions as well as cheddar - whatever you've got in the fridge. The lemon/herb sauce isn't necesssary but it does add a nice touch when plating and it's also an excellent flavor complement.
Provided by M.Dot
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 584.6, Fat 41.5, SaturatedFat 16.3, Cholesterol 188, Sodium 293.2, Carbohydrate 14, Fiber 1.4, Sugar 1.1, Protein 37.8
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