This quick Broccoli and Cheese Stuffed Chicken recipe is appropriate for any day of the week. Simple, delicious, and family-friendly!
Broccoli and Cheese Stuffed Chicken
This recipe is perfect for a quick and easy dinner any day of the week! I like to make it with fresh broccoli, but cooked or frozen works just as well. There are many ways to prepare stuffed chicken breasts, and this broccoli and cheese version is one of my favorites. You could also try Chicken Cordon Bleu, Zucchini and Mozzarella Stuffed Chicken, or Parmesan Chicken Rollatini. I’ve experimented with both the oven and air fryer, and the air fryer gave me crispier crumbs in half the time. No matter how you cook them, these stuffed chicken breasts are always delicious! Serve with a simple garden salad for a complete meal.
How to Make Broccoli and Cheese Stuffed Chicken Breast
Begin only with chicken breast, and cut each of them into two portions. Remove the fat and make it 1/4-inch thick slices if possible. This should be thin, but if the chicken isn’t thin enough, pound it with wax paper and the mallet.
Prepare and Assemble the Chicken
Coat both sides of the chicken breasts in 3/4 teaspoon of salt. Position a 1/2 slice of cheese on chicken breast and drop 2 tablespoons of fine broccoli florets on each chicken breast. These should be rolled up each chicken breast, and then fix with toothpicks. Whisk the egg with 2 spoons of water in a separate bowl. Place each rolled chicken breast into the egg wash, and then into the breadcrumbs.
Cook the Stuffed Chicken
It is just necessary to lightly coat the chicken rolls with olive oil. Bake at 375 degrees Farenheit for 25-30 minutes or until the chicken is golden and no longer pink inside or air fry at 350 degrees Farenheit for 12-15 minutes. Remove toothpicks before serving.
Oven Directions
First Prepare and Assemble the Ingredients
You should set your oven to 425°F and grease one sheet pan with a little oil. Cook the broccoli in the microwave with one tablespoon of water for one minute and until it tends to become soft. Drain them and at this point season with 1/4 teaspoon of salt. Put the egg, water, and a pinch of table salt in a small bowl, and whip with a fork; this mixture shall be prepared. Place a bowl bet of for the breadcrumbs. If the chicken is still not thin enough, transfer it to wax paper and pound with a mallet. Season both sides with 1/2 teaspoon of salt. Put a half of the cheese slice and 2 tablespoons of broccoli on the center of each of them.
2nd Roll, Coat, and Cook the Chicken
Cover the cheese to the other side of the chicken roll and some parts may not adhere well so you can use toothpicks to hold the roll in place. Coat the chicken rolls with the egg wash, then roll into the breadcrumb mixture. On the sheet pan, turn it over, grease both sides and bake it for approximately 25 minutes, with it fully cooked. Remove toothpicks before serving.
Air Fryer Recipe
Turn on the broiler to 400°F and lightly spray the tray with oil. Broccoli that was cooked in the water for 1 minute, nearly until the softening phase, and then drained and salted with 1/4 teaspoon, was soft. In the container, first mix water, salt, and a whisked egg together, and then let it out dry up for a while. In another bowl, add the bread crumbs. If the chicken is not yet thin enough, lay it between wax paper and flatten it with a mallet. Both sides should be seasoned with 1/2 teaspoon salt, then put a half slice of cheese and 2 tablespoons of broccoli in the middle of the slices individually, and lastly, roll the chicken in such a way that it is completely covered, then use a toothpick to secure the ends.
Soak the chicken rolls with water.
Preparing Broccoli and Cheese Stuffed Chicken—Air Fryer
Recipe Highlights
Nutritional Details (Per Serving):
Calories per Serving
350 calories
Benefits of This Recipe:
FAQs
How do you keep the cheese from melting out of stuffed chicken?
To keep the cheese from oozing out of your stuffed chicken, be sure to seal the chicken well after stuffing. After you’ve cut the pocket and added the filling, use toothpicks to close the cut side. Then pinch the top and bottom edges together and secure with a few more toothpicks so it doesn’t open while cooking. Don’t over stuff for the same reason—it can cause cheese leakage.
What type of cheese pairs best with prosciutto in stuffed chicken?
Prosciutto stuffed chicken can be filled with successes such as mozzarella, goat cheese, Gruyere and cream cheese. These cheeses are great for melting and coaxes other ingredients such as prosciutto’s salty and savory notes. For a little bit of addition to the sweetness of the dish, it is recommended to incorporate both mozzarella cheese and fig preserves.
Is Broccoli and Cheese Stuffed Chicken healthy?
Broccoli and Cheese Stuffed Chicken is considered healthy, especially since it is high in protein and low in carbohydrates, making it ideal for those on low-carb or keto diets. The addition of broccoli brings in necessary vitamins and fiber, making this is a nutritious meal. To make this healthier you can use low-fat cheeses and don’t over use oil when cooking.
Broccoli and Cheese Stuffed Chicken
Ingredients
- 2 cups finely chopped broccoli florets
- 8 thin chicken breast cutlets about 3 to 4 ounces each
- 1 large egg
- 2 teaspoons water
- 3/4 cup whole wheat or gluten-free seasoned breadcrumbs
- 4 slices cheddar cheese cut in half (3 oz)
- 3/4 teaspoon kosher salt
- Olive oil spray
- Toothpicks
Instructions
- Season both sides of the chicken with 3/4 teaspoon salt.
- Place a 1/2 slice of cheese in the center of the chicken and top with 2 tablespoons of finely chopped broccoli florets.
- Roll them up and secure with toothpicks.
- Beat the egg with 2 teaspoons of water.
- Dip the rolled chicken into the egg wash, then coat with breadcrumbs.
- Spray with olive oil.
- Bake in the oven at 375°F for 25-30 minutes or air fry at 350°F for 12-15 minutes until golden and cooked through.
Oven Directions
- Preheat your oven to 425°F. Lightly spray a sheet pan with oil.
- Microwave the broccoli with 1 tablespoon of water for 1 minute until it becomes soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, mix the egg, water, and a pinch of salt, and beat with a fork; set aside. Prepare another bowl with breadcrumbs.
- If the chicken isn’t thin enough, place it between wax paper and pound with a mallet. Season both sides with 1/2 teaspoon salt. Place a half slice of cheese and 2 tablespoons of broccoli in the center of each piece.
- Roll the chicken to enclose the cheese completely, securing the ends with toothpicks if needed.
- Dip the chicken rolls into the egg wash, then coat with breadcrumbs. Place on the sheet pan, spray both sides with oil, and bake for about 25 minutes until cooked through. Remove toothpicks before serving.
Air Fryer Recipe
- Preheat your air fryer to 400°F. Lightly spray a sheet pan with oil.
- Microwave the broccoli with 1 tablespoon of water for 1 minute until it becomes soft. Drain and season with 1/4 teaspoon salt.
- In a small bowl, mix the egg, water, and a pinch of salt, and beat with a fork; set aside. Prepare another bowl with breadcrumbs.
- If the chicken isn’t thin enough, place it between wax paper and pound with a mallet. Season both sides with 1/2 teaspoon salt. Place a half slice of cheese and 2 tablespoons of broccoli in the center of each piece.
- Roll the chicken to enclose the cheese completely, securing the ends with toothpicks if needed.
- Dip the chicken rolls into the egg wash, then coat with breadcrumbs. Spray both sides with oil and place in the air fryer basket in batches. Cook for 14-16 minutes, turning halfway through, until the chicken is cooked through. Remove toothpicks before serving.
