Best Broccoli Cheese Stuffed Chicken Recipes

BROCCOLI CHEESE STUFFED CHICKEN

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.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

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.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE

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.

CHEESE AND BROCCOLI STUFFED CHICKEN BREAST

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 & CHEESE STUFFED CHICKEN BREASTS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. 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 to 30 minutes, or until chicken reaches a temperature of 165°F. 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. WARNING: One serving of this Broccoli and Cheese Stuffed Chicken Breasts may not fully satisfy your hunger! These Broccoli, American and Swiss cheese stuffed chicken breasts are so good you'll be asking for seconds.

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

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.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Grease a 9 x 11 in casserole dish.
• Preheat oven to 350 degrees.
• Flatten chicken breasts by using rolling pin to get membranes out. Make thin.
• Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together.
• Place salt and pepper with beaten eggs in bowl.
• Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl.
• Coat chicken with eggs and then dip into bread crumb mixture.
• Lay each chicken breast stretched out seperatly.
• Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove.
• Repeat with remaining breasts and mixture.
• Top with sauce, remaining garlic and parmesian cheese.
• Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked.
• Can be served with pasta and veg.

CHICKEN STUFFED WITH BROCCOLI AND GOAT CHEESE

Steps:

• Place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. Flatten breast to a thickness of 1/2 cm (1/4 inch), taking care not to tear the chicken. Repeat with remaining chicken breasts.
• Place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. Drain and chop finely. Stir warm broccoli into goat cheese until well combined.
• Place 1/4 of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. Use 2-3 toothpicks to secure. Repeat with remaining 3 breasts.
• In a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. Add sweet & sour sauce to the pan along with 1/4 cup (60 mL) water. Cover and simmer until chicken is cooked through, about 12 minutes.
• Slice chicken and serve with sauce poured over top.
• Too busy to cook? Try VH Steamers Kung Pao Chicken from the company's line of frozen entrees. Packed with crisp vegetables and Asian-inspired sauces, these flavourful meals are ready in less than five minutes.
• Additional recipe ideas are available online at www.vhsauces.ca.

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
• Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
• Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).