CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
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
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 CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY
Here's what you need: broccoli head, cheddar cheese, cream cheese, ham, onion powder, salt, pepper, garlic powder, onion powder, dried oregano, paprika, boneless, skinless chicken breasts, ham
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Finely chop the broccoli florets, and then transfer to a large bowl.
- Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
- In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
- Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
- Season both sides of the chicken liberally with the spice mix.
- Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
- Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
- Repeat with the remaining chicken breasts.
- Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
- Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
- Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
- Fold over the flaps of ham to completely seal the mixture.
- Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
- Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
- Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
- Slice into 1-inch (2-cm) slices, and serve!
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 7 grams, Fat 31 grams, Fiber 1 gram, Protein 48 grams, Sugar 2 grams
HAM-AND-SAGE-STUFFED CHICKEN WITH BROCCOLI
Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set aside.
- Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife, and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken over; cover skillet, and reduce heat to medium. Cook until chicken is opaque throughout, 6 to 8 minutes more. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
- Heat remaining tablespoon oil in skillet over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove skillet from heat; stir in vinegar. Serve stuffed chicken with broccoli.
Nutrition Facts : Calories 463 g, Fat 18 g, Fiber 3 g, Protein 54 g
HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
- Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
- Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
- Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
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
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.
BROCCOLI-STUFFED CHICKEN
I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges
BROCCOLI AND HAM STUFFED CHICKEN BREASTS
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
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
MICROWAVE BROCCOLI-STUFFED CHICKEN BREASTS
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
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
More about "broccoli and ham stuffed chicken breasts recipes"
BROCCOLI CHEESE STUFFED CHICKEN BREAST - I WASH YOU DRY
From iwashyoudry.com
STUFFED CHICKEN BREAST WITH BROCCOLI AND CHEDDAR
From recipeteacher.com
HAM CHEESE STUFFED CHICKEN BREAST - JULIE'S EATS & TREATS
From julieseatsandtreats.com
HAM AND CHEESE STUFFED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
BROCCOLI STUFFED CHICKEN (LOW-CARB, KETO) | GIMME …
From gimmedelicious.com
CHEESY BROCCOLI STUFFED CHICKEN BREAST - HEALTHY FITNESS …
From healthyfitnessmeals.com
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - EASY …
From easychickenrecipes.com
CHICKEN STUFFED WITH HAM AND SWISS - KITCHEN DREAMING
From kitchendreaming.com
BROCCOLI AND CHEESE STUFFED CHICKEN - VALENTINA'S CORNER
From valentinascorner.com
HAM-&-CHEESE-STUFFED CHICKEN BREASTS RECIPE
From eatingwell.com
KETO STUFFED BROCCOLI CHICKEN BREASTS - THERESCIPES.INFO
From therecipes.info
BROCCOLI AND HAM STUFFED CHICKEN BREASTS - CHAMPSDIET.COM
From champsdiet.com
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST (OVEN OR AIR
From skinnytaste.com
BROCCOLI CHEESE STUFFED CHICKEN ROLLS - EASY PEASY MEALS
From eazypeazymealz.com
CHICKEN-BREAST-STUFF WITH CHEESE & BROCCOLI - WHYRECIPENOW
From whyrecipenow.com
COSTCO STUFFED CHICKEN BROCCOLI COOKING INSTRUCTIONS
From healthiestfoodrecipes.com
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - FIT FOODIE FINDS
From fitfoodiefinds.com
BROCCOLI CHEESE STUFFED CHICKEN BREAST - WOLFYTEAM RECIPES
From wolfyteam.com
HAM STUFFED CHICKEN BREAST RECIPES
From therecipes.info
BROCCOLI CHEDDAR STUFFED CHICKEN - THE TOASTY KITCHEN
From thetoastykitchen.com
BROCCOLI CHEESE STUFFED CHICKEN BREAST - MOM FOODIE
From momfoodie.com
COSTCO STUFFED CHICKEN BROCCOLI COOKING INSTRUCTIONS
From healthiestfoodrecipes.com
BROCCOLI AND CHEESE STUFFED CHICKEN - THAT LOW CARB LIFE
From thatlowcarblife.com
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS - JUST A TASTE
From justataste.com
BROCCOLI CHEESE STUFFED CHICKEN - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
BACON WRAPPED BROCCOLI CHEESE STUFFED CHICKEN BREAST
From abingtonpsychology.com
BROCCOLI AND HAM STUFFED CHICKEN BREASTS RECIPE - WEBETUTORIAL
From webetutorial.com
BROCCOLI CHEESE STUFFED CHICKEN BREAST - HELLEME.COM
From helleme.com
CHEESY BROCCOLI STUFFED CHICKEN BREASTS - YUMMLY RECIPES
From ymmlyrecipes.com
STUFFED CHICKEN BREAST WITH BROCCOLI AND RICE - THERESCIPES.INFO
From therecipes.info
QUICK & EASY LOW-CARB BROCCOLI STUFFED CHICKEN BREAST
From delightfullylowcarb.com
BROCCOLI CHEESE STUFFED CHICKEN ROLLS – MY ROI LIST
From myroilist.com
BROCCOLI STUFFED CHICKEN BREASTS - RECIPES | COOKS.COM
From cooks.com
CHEESY BROCCOLI STUFFED CHICKEN BREASTS - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
From 5ingredients15minutes.com
BROCCOLI HAM AND CHEDDAR CHICKEN ROLL RECIPE - RECIPES.NET
From recipes.net
CHICKEN STUFFED WITH BROCCOLI - FLAVORFUL HOME
From flavorfulhome.com
BROCCOLI AND CHEESE STUFFED CHICKEN - COOKIN' WITH MIMA
From cookinwithmima.com
CHICKEN BREASTS WITH BROCCOLI CHEESE STUFFING
From happyhomeschoolnest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #preparation #poultry #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts
You'll also love