Broccoli and Cheese Stuffed Chicken Breast
Stuffed Chicken Breast
Learn how to make Broccoli and Cheese Stuffed Chicken Breast.
4 oz Chicken Breast
1/4 Cup Broccoli
1/4 Cup Mozzarella Cheese
2 Teaspoons Parmesan Cheese
Excaliburs Garlic Romano Seasoning
Farmers Market Panko Bread Crumbs
Non Stick Spray
Nutrition Information262 Calories, 9 grams fat, 32 grams protein, 9 grams carbohydrate
InstructionsChop your broccoli into very small pieces and saute it with olive oil and garlic for a few minutes. Once it is done sauteing add parmesan cheese to the pan and allow it to slightly melt with the broccoli, you can add some Garlic Romano Wing Shake at this point. Remove it from the heat source, let it cool and then place in a bowl with the mozzarella cheese and set aside. This will be our stuffing.
In a separate bowl mix the juice of one lemon with 1/4 cup of white wine, in a bowl right next to that pour some of your Panko Bread Crumbs and set both bowls aside.
Slice your chicken breast in half lengthwise and then pound it with a mallet until it is thin enough to be rolled. Take your Broccoli and cheese mix and place it in the middle of the flattened chicken breast. Grab the chicken breast from one end and begin to roll it up, keeping as much of the broccoli and cheese inside as possible.
Dip the rolled up chicken breast into the lemon and wine mix and then into the breadcrumbs making sure you are coating all sides. Place on a baking sheet that has been sprayed with a non-stick spray.
Pre-Heat Oven to 450°F and bake chicken until internal temperature reaches 165°, about 10-15 minutes. If desired, remove chicken at 160° sprinkle more Mozzarella on top and allow it to melt while chicken cooks to 165°. Remove from oven and serve hot!
Watch WaltonsTV: Broccoli & Cheese Stuffed Chicken Breast
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.