I cooked up some stuffed chicken breasts on my lunch break today, and thought I’d share the recipe with you. I gathered some ideas from the internet to use as a starting point and made up my own recipe from there. I’ve made these once before, and they are definitely husband approved! (I have a husband who doesn’t love veggies nor does he really want to go out of his way to get to like them, so if he likes, chances are, anyone will.)
If I’m going to go through the trouble to make these, I prefer to go ahead and make quite a bit and freeze what I don’t need now. I bake them completely, cool them, and then freeze them. When I’m ready to eat them, I simply take one straight from the freezer and microwave for a couple minutes. It’s as good as it was fresh.
Ingredients
- 3 pounds fresh chicken breast (I had 3.5 lbs, but after trimming off all visible fat, it was closer to 3 lbs.)
- 7 slices Provolone cheese
- One 12 oz bag frozen broccoli florets
- 2 eggs
- 3 oz Italian Style Panko
- 1 oz freshly grated Parmesan cheese (not pictured)
Preparation
Trim all visible fat from chicken breasts and pound them very thin. (You really could cut them in half lengthwise so you could pound less, but I personally decided that wasn’t worth the risk of cutting of my finger.) I had pretty big chicken breasts, so I got 2-3 out of each one. What you see in the picture is one breast, pounded really thin and then cut in half.
Steam the broccoli in the microwave. Then put it in the food processor and process just for a couple seconds to get it finely chopped. (This makes it husband and kid approved.)
Beat a couple eggs in a bowl. Put 3 oz (3/4 cup) panko in another bowl and mix with Parmesan cheese. Place a half a slice of provolone cheese on each piece of chicken, followed by a little chopped broccoli.
Roll up the chicken breast. Dip only one side in egg and then into bread crumbs. Place in 13×9 pan and secure with toothpick. Bake at 350ºF for about 30 minutes, or until juices run clear.
If you want to freeze them, allow them to cool completely first. Makes 12 servings. Each serving has 220 calories, 6 carbs, 10 grams fat, 30 grams protein, and 1 gram fiber. I think it would be 5 WW Points Plus.
Enjoy!
This post is linked to: http://beautyandbedlam.com/storing-spices-organizing-spices/ and http://thischickcooks.blogspot.com/2011/06/these-chicks-cooked-link-party.html
I don’t know why, but attempting to make stuffed chicken breasts has always intimidated me – I think it’s because I had some notion in my head of having to create a “pocket” to stuff. Your pictures/instructions make it look MUCH easier (and less scary!) than I was thinking! lol Thanks for sharing your recipe – they look delicious!
I agree that it can be a little intimidating but this method was much easier than trying to cut a pocket in the chicken. I wanted my fingers to remain intact!
Sounds delicious! I wonder if you could do this in a George Foreman grill if the broccoli were steamed. George is my best friend for chicken.
That chicken looks great. Brocolli and cheese are so yummy together. My husband is the same way with the veggies. I wanted to invite you to come by and show off your chicken recipe at These Chicks Cooked Recipe Spotlight tomorrow (Wednesday) Have a great day
Katie
Mmmm…those look yummy.
Those look so good. I love stuffed chicken breasts and Panko makes awesome breading. Glad to see another Aldi shopper.
I love shopping at Aldi, and I happen to have one about half a mile from my house! It saves a lot of money.
I featured your recipe on my post today. Thank you!
Hey I host a blog hop and I’d LOVE if you came over and shared a recipe! Here’s the link
http://thesweetdetail.blogspot.com/search/label/Savory%20Sunday
What a great and healthy recipe!
Thanks for sharing your recipe. I’m going to feature it Wednesday. Have a good day.
Katie
Thanks for sharing this great recipe. Almost reminds me of a cordon bleu for some reason. Thanks for linking this to Fat Camp Friday, see you next time!