Broccoli and Cheese Stuffed Chicken
You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!
4 Chicken breasts
3 cups cooked chopped broccoli
1 cup shredded cheddar or mozzarella cheese
1/2 teaspoon paprika
2 cups Panko bread crumbs
2 eggs beaten for dredging
1/2 cup flour for dredging
Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.
Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.
When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls. Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.
Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.
These can be served with any side such as a salad, rice, vegetable, potato etc.