Broccoli Stuffed Chicken Rolls 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.

BROCCOLI-STUFFED CHICKEN

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.

CHICKEN AND BROCCOLI STUFFED CRESCENT ROLLS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the oil in a medium nonstick skillet over medium-high heat. Sprinkle the chicken with some salt and pepper and sear on one side for 5 minutes. Flip and sear for 5 minutes more. Transfer the chicken to a plate to let cool for 5 minutes, then give it a good chop.
• Meanwhile, add the broccoli to a food processor and pulse until finely minced. While the chicken is resting, add the broccoli to the skillet with a pinch of salt and saute until the broccoli slightly wilts and pops in color, 3 to 5 minutes, adding a little oil if needed.
• Combine the chicken, broccoli, mozzarella, mayonnaise, garlic powder, Italian seasoning and a pinch of salt in a large bowl until fully incorporated.
• Roll the crescents out two ways: You can unfold each individual triangle and dollop about 1 tablespoon of the chicken mixture at the thicker end, rolling it up to make sure the tip is on top. Or you can unroll two crescents together to make a rectangle, pinch them together at the perforation, dollop about 1/2 cup of the chicken mixture in the center and gently pull the corners together on top, pinching to seal.
• Place the crescent rolls on the prepared baking sheet and brush with the beaten egg. Sprinkle each with the Parmesan and bake until golden brown on top, 14 to 20 minutes depending on their size. Serve with any dipping sauces you prefer.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

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).

BROCCOLI CHEDDAR CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
• On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
• Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
• Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
• Put the flour into a medium bowl.
• Whisk the eggs in another medium bowl.
• Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
• Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
• Let the chicken cool slightly, then remove the toothpicks.
• Enjoy!

BROCCOLI CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 3-1/2 to 6 minutes or until chicken juices run clear; keep warm., In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 20 seconds or until heated through.

BROCCOLI HAM & CHEDDAR CHICKEN ROLL RECIPE BY TASTY

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!

STUFFED CHICKEN BREAST AND ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
• Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
• Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
• While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.

BROCCOLI AND HAM STUFFED CHICKEN BREASTS

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.

CHEDDAR BROCCOLI-STUFFED CHICKEN

Steps:

• Heat oven to 400ºF.
• Mix cream cheese, broccoli, cheddar and 1 Tbsp. vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks, if desired.
• Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, 1 at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place, seam sides down, on prepared baking sheet; drizzle with butter.
• Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.