Best Broccoli Stuffed Chicken Breasts Recipes

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CHEESY BROCCOLI-STUFFED CHICKEN BREASTS



Cheesy Broccoli-Stuffed Chicken Breasts image

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

1 serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

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-CHEDDAR STUFFED CHICKEN BREASTS



Broccoli-Cheddar Stuffed Chicken Breasts image

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

3 cups broccoli florets (see Cook's Note)
1 1/2 cups shredded Cheddar cheese
2 ounces cream cheese, at room temperature
1 tablespoon chopped fresh chives or other fresh herbs
Kosher salt and freshly ground black pepper
4 large boneless, skinless chicken breasts (see Cook's Note)
Garlic powder, ground cumin or other spices
4 tablespoons olive oil

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.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI



Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli image

Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 9

Number Of Ingredients 15

2 tablespoons fresh lemon juice
¾ cup butter
2 cloves garlic, crushed
¼ teaspoon dried basil
1 teaspoon chopped pimento
1 cup chopped pecans
1 ½ cups chopped fresh broccoli florets
1 small onion, minced
½ cup sour cream
1 (3 ounce) package cream cheese
8 skinless, boneless chicken breast halves
1 egg, beaten
1 cup dry bread crumbs
½ cup chopped pecans
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 13.9 g, Cholesterol 138.2 mg, Fat 38.5 g, Fiber 2.8 g, Protein 30 g, SaturatedFat 15.5 g, Sodium 311.2 mg, Sugar 2.2 g

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI



Pecan Chicken Breasts Stuffed With Cream Cheese and Broccoli image

First, let me say that I haven't made this recipe yet, I'm parking it here for "safe keeping." It looks really good, and although there are a lot of steps and ingredients,

Provided by kittycatmom

Categories     Chicken Breast

Time 1h30m

Yield 8 chicken breast portions, 8 serving(s)

Number Of Ingredients 15

2 tablespoons fresh lemon juice
3/4 cup butter
2 garlic cloves, crushed
1/4 teaspoon dried basil
1 teaspoon chopped pimiento
1 cup chopped pecans
1 1/2 cups chopped fresh broccoli florets
1 small onion, minced
1/2 cup sour cream
1 (3 ounce) package cream cheese
8 boneless skinless chicken breast halves
1 egg, beaten
1 cup dry breadcrumbs
1/2 cup chopped pecans
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 578.6, Fat 43.2, SaturatedFat 17.4, Cholesterol 158.7, Sodium 355, Carbohydrate 15.7, Fiber 2.7, Sugar 2.2, Protein 33.7

CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE



Chicken Breasts Stuffed With Broccoli, Spinach and Cheese image

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

6 chicken breasts
1 cup frozen chopped spinach, thawed and patted dry
1 cup broccoli floret, trimmed and chopped into small pieces
1/4 cup mozzarella cheese, grated
2 tablespoons parmesan cheese, grated
1/3 cup panko breadcrumbs
1/2 cup heavy cream or 1/2 cup milk
2 tablespoons lemon juice
1 teaspoon ground sage
1 sprig rosemary, chopped
salt and pepper
1 egg
1/3 cup milk
pepper
2 cups panko breadcrumbs
1/4 cup olive oil
1/2 cup milk
1/2 cup heavy cream
1 tablespoon flour
1 teaspoon dill
2 teaspoons lemon extract (or fresh lemon zest)
salt and pepper
fresh parsley, to garnish

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

BROCCOLI AND HAM STUFFED CHICKEN BREASTS



Broccoli and Ham Stuffed Chicken Breasts image

I bought some broccoli stuffed chicken breasts one time and they were soooooo delicious, but very expensive as a family meal, so I looked on the internet for something similar and made this recipe. This is a real keeper for our family. I also doubled this recipe because I had 8 chicken breasts, so needless to say we had leftovers. I added a little celery soup to the broccoli along with green onions, salt and pepper to flavor, for a variation and it was wonderful. The best stuffed chicken I have ever had.

Provided by CookingMonster

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup breadcrumbs, seasoned, fine (I didn't use seasoned)
1 tablespoon parmesan cheese
1/4 teaspoon poultry seasoning
salt and pepper, to taste
2 eggs, beaten
1 tablespoon butter, melted and cooled
4 chicken breasts, skinned, boned and pounded to 1/4 inch thick
2 ounces mozzarella cheese
2 ounces ham, thinly sliced (I used deli toupee ham)
1/2 cup broccoli, cooked, chopped

Steps:

  • Spray a 9x13 inch pan, set aside.
  • On a sheet of waxed paper, combine bread crumbs, parmesan cheese, and seasonings, set aside.
  • In small bowl, using fork, combine egg and butter and mix well.
  • Preheat oven to 375 degrees.
  • Roll each pounded breast into egg mixture and then into crumbs, coating both sides evenly.
  • On each breast arrange 1/2 oz. cheese, 1/2 oz. ham and 2 tablespoons brocoli on top of ham.
  • Place near one end for easier rollup. Roll to enclose filling.
  • Arrange breast seams side down in baking pan.
  • Bake until tender at 350 degrees for about 40 minutes.

Nutrition Facts : Calories 464.5, Fat 24.2, SaturatedFat 9.1, Cholesterol 225.8, Sodium 621.7, Carbohydrate 16, Fiber 1.2, Sugar 1.8, Protein 43.2

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



Broccoli & Cheese Stuffed Chicken Breasts Recipe - (3.9/5) image

Provided by á-47575

Number Of Ingredients 8

4 slices low-sodium or low-fat American Cheese
4 slices low-sodium or low-fat Swiss Cheese
3/4 cups Broccoli, chopped fresh or frozen
4 pieces chicken breasts, boneless, skinless
1/2 cup all-purpose flour
1 whole egg
1 tablespoon water
1/2 cup breadcrumbs or panko

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.

MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS



Microwave Broccoli-stuffed Chicken Breasts image

Extremely versatile, easy and elegant. Stuffed with ham, broccoli and cheese and served with a cheese sauce. Good source of vitamins A & C, niacin, calcium & iron.

Provided by littleturtle

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 (10 ounce) package frozen chopped broccoli, cooked
2 green onions, minced
4 ounces monterey jack cheese, shredded
6 boneless skinless chicken breast halves (2 1/4 lbs total)
3 ounces cooked ham, 3 slices, cut into halves
1 cup soft breadcrumbs
1 tablespoon parsley, minced
1/2 teaspoon paprika
3 tablespoons butter or 3 tablespoons margarine, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk

Steps:

  • Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
  • Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
  • Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
  • Mix bread crumbs, parsley, and paprika.
  • Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
  • In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
  • Let stand, covered, while preparing sauce.
  • In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
  • Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
  • Add remaining cheese, whisking until melted; serve with chicken.

Nutrition Facts : Calories 359.4, Fat 17.7, SaturatedFat 9.8, Cholesterol 120.5, Sodium 414, Carbohydrate 9.6, Fiber 1.9, Sugar 1.2, Protein 39.5

CREAMY BROCCOLI STUFFED CHICKEN BREASTS



Creamy Broccoli Stuffed Chicken Breasts image

Juicy stuffed chicken topped with creamy sauce that fits into your healthy eating plan. (From Kraft Kitchen)

Provided by michellemo87

Categories     One Dish Meal

Time 1h

Yield 6 Breasts, 6 serving(s)

Number Of Ingredients 8

1 (6 ounce) package chicken stove top stuffing mix
1 cup water
6 small boneless skinless chicken breast halves (1.5 lbs)
1 (10 ounce) package frozen chopped broccoli, thawed, drained
1 (10 3/4 ounce) can 98% fat-free condensed cream of chicken soup
1/2 cup nonfat milk
1 teaspoon paprika
2 tablespoons KRAFT 100% Grated Parmesan Cheese

Steps:

  • Preheat oven to 400 degrees F. Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
  • Meanwhile, pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to stuffing; mix lightly.
  • Spread the mix evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each breast from one of the short ends, enclosing the stuffing mixture.
  • Place chicken, seam-sides down, in 13x9 inch baking dish.
  • Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
  • Bake 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 304.3, Fat 5.8, SaturatedFat 1.5, Cholesterol 74, Sodium 870, Carbohydrate 28, Fiber 2.3, Sugar 4.9, Protein 34.1

CREAMY BROCCOLI STUFFED CHICKEN BREASTS



Creamy Broccoli Stuffed Chicken Breasts image

So easy and different way to make chicken, do we ever run out of the ways to make chicken? This recipe and picture came from Kraft, wanted to share it.

Provided by Carol Junkins

Categories     Chicken

Time 45m

Number Of Ingredients 8

1 pkg 6 oz. stovetop stuffing mix for chicken
1 c water
6 small boneless skinless chicken breasts halves (1 1/2 lbs)
1 pkg frozen chopped brocolli, thawed and drained
1 can(s) 10 3/4 oz. 98% fat free condensed cream of chicken soup
1/2 can(s) fat free milk
1 tsp paprika
2 Tbsp kraft grated parmesan cheese

Steps:

  • 1. Combine stuffing mix and water in large bowl. Let stand five minutes. Meanwhile pound chicken to within 1/4 inch thickness. Add broccoli to stuffing, mix lightly.
  • 2. Spread onto chicken to within 1/2 inch of edges, roll up starting at one short end of each.
  • 3. Place seam side down in 13 x 9 inch baking dish. Mix soup and milk pour over chicken. Top with paprika and cheese. Bake 30 minutes til done , should read 165 degrees on thermometer.

CREAMY BROCCOLI-STUFFED CHICKEN BREASTS



Creamy Broccoli-Stuffed Chicken Breasts image

Say hello to these Creamy Broccoli-Stuffed Chicken Breasts! Bonus: These Creamy Broccoli-Stuffed Chicken Breasts can fit into your smart eating plan.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
  • Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

BROCCOLI-STUFFED CHICKEN BREASTS



Broccoli-Stuffed Chicken Breasts image

As an ode to a tried-and-true favorite - cheesy broccoli soup - this chicken recipe takes those flavors and stuffs them into chicken breasts. Creamy, cheesy, and full of vegetables, this dish is bound to surprise and delight your taste buds.

Provided by @MakeItYours

Number Of Ingredients 14

FOR THE FILLING, HEAT:
1 cup finely chopped broccoli florets
1/3 cup finely diced red bell pepper
2 Tbsp. water
COMBINE:
1 cup shredded Cheddar
4 oz. cream cheese, softened
1/3 cup chopped scallion whites and light greens
Salt and black pepper to taste
FOR THE CHICKEN, PREPARE:
4 boneless, skinless chicken breasts (6-8 oz. each)
1 tsp. each garlic powder, paprika, salt, and black pepper
HEAT:
2 Tbsp. vegetable oil

Steps:

  • Preheat oven to 425°.
  • For the filling, heat broccoli, bell pepper, and water, covered, in microwave for 1 minute; drain.
  • Combine Cheddar, cream cheese, and scallions. Stir in broccoli and bell pepper; season filling with salt and pepper.
  • For the chicken, prepare breasts by slicing lengthwise through the sides to create a pocket, taking care not to slice all the way through. Combine garlic powder, paprika, salt, and pepper. Season breasts with spice mixture, then divide filling among pockets.
  • Heat oil in an ovenproof skillet over medium-high. Add breasts and cook 4-5 minutes. Flip breasts, cover skillet, and transfer to oven. Roast breasts until a thermometer inserted into the thickest parts register 165°, 15-17 minutes.

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