The Pioneer Woman Tasty Kitchen
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Broccoli and Cheese Stuffed Chicken Breasts

4.33 Mitt(s) 6 Rating(s)6 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 56 votes, average: 4.33 out of 5

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Level: Intermediate

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Description

One of my favorite dinners to make in college (back before I could cook) were these frozen broccoli and cheese stuffed chicken breasts. I could eat two at a time, until I found out that they were packed with fat and sodium! This homemade version is even better than the original, in my humble opinion.

Ingredients

  • 4 slices Low-sodium Or Low-fat American Cheese
  • 4 slices Low-sodium Or Low-fat Swiss Cheese
  • ¾ cups Chopped Broccoli, Fresh Or Frozen
  • 4 pieces Boneless, Skinless Chicken Breasts
  • ½ cups All-purpose Flour
  • 1 whole Egg
  • 1 Tablespoon Water
  • ½ cups Breadcrumbs Or Panko

Preparation

Preheat oven to 350F.

If your chicken is on the thick side, you’ll first want to butterfly it to give yourself more surface area to work with as you wrap it around the filling. Spray a cookie sheet with non-stick cooking spray for easy chicken removal. A pizza stone will also work for baking the stuffed chicken.

Layer all 4 slices of American cheese on top of each other, and slice vertically into four even rectangle cheese stacks. Take one of the rectangle cheese stacks and place it in the center of a whole slice of Swiss. Place some of the chopped broccoli on and around the American cheese stack, and wrap the Swiss around both, creating a small packet. Place the cheese and broccoli ‘packet’ in the center of a flattened chicken breast, then wrap the chicken around it, securing the edges of the chicken together with toothpicks. Repeat for the remaining chicken breasts.

Prepare 3 bowls for the breading process. Place the flour in one, egg wash in the second (the egg and water, beaten), and the breadcrumbs in the third. Dredge the chicken in flour, egg wash, and then breadcrumbs before placing seam-side up on a pizza stone or cookie sheet.

Bake in the oven for about 25-30 minutes, or until chicken reaches a temperature of 165F. Don’t forget to remove the toothpicks before serving!

Note: You may not need to use the entire 3/4 cup of chopped broccoli. It will depend on how large your chicken breasts are. Don’t worry about trying to stuff in more that can fit into your chicken.

This recipe was inspired by Omnomicon.com’s chicken cordon bleu.

7 Comments

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aliciaburnstoast on 1.25.2011

Thank you all! ExpatCucina- if the chicken breasts I have are a little thick, I do cut them and flatten them out, sort of like a sub roll that is still partially held together on one side when you open it. That way it’s a bigger chicken surface to pile the broccoli and cheese onto. I hope that made sense!

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almostdomesticgoddess on 9.29.2010

Yes! Cannot wait to try!!

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ExpatCucina on 9.29.2010

Do you slice your chicken breast first?

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Anne McCoy on 9.29.2010

This looks “ahhhmazing!” Thanks for sharing!

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Dax Phillips on 9.28.2010

Wow, that looks so good.

6 Reviews

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Jasmine on 3.28.2012

Tasty! :) My husband loves broccoli and cheese stuffed chicken and he loved this. Next time I think a little bit of salt on the chicken breasts before assembling would be good. Thanks for sharing.

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mdv112 on 3.12.2012

These were great! The whole family loved them!

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sabrinaf on 10.31.2011

I’m putting just 3 oven mitts. My husband loved it. I hated it. I thought it was way too bland. I thought the broccoli taste was way too over powering for the chicken.

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mrsw on 12.16.2010

Making this for the second time and it is just wonderful! Easy to do and tasty!

I do mix in some italian flavored bread crumbs with the planko crumbs for a little more coverage and flavor.

Thanks!

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geauxlsutigers on 10.27.2010

Easy & Delicious!!!!!

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