Best 14 Broccoli Stuffed Chicken Recipes

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**Broccoli Stuffed Chicken: A Culinary Journey of Flavors and Nutrition**

Broccoli Stuffed Chicken is a delightful main course that combines the savory goodness of chicken with the vibrant flavors of broccoli and a medley of herbs and spices. This wholesome dish not only tantalizes the taste buds but also provides a nutritious balance of protein, fiber, and essential vitamins and minerals. Discover the culinary wonders of this recipe, along with variations like Parmesan Crusted Broccoli Stuffed Chicken and Air Fryer Broccoli Stuffed Chicken, each offering unique twists on the classic dish. Embark on a journey of culinary exploration and savor the delectable flavors of Broccoli Stuffed Chicken.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI CHEESE STUFFED CHICKEN



Broccoli Cheese Stuffed Chicken image

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

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

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-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.

BROCCOLI-STUFFED CHICKEN



Broccoli-Stuffed Chicken image

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

2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional

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

CHEESY CHICKEN & BROCCOLI STUFFED SHELLS



Cheesy Chicken & Broccoli Stuffed Shells image

Make and share this Cheesy Chicken & Broccoli Stuffed Shells recipe from Food.com.

Provided by OceanIvy

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (16 ounce) box jumbo pasta shells
2 tablespoons butter
3/4 cup chopped onion
2 (10 ounce) bags frozen broccoli, thawed &, well drained
1 1/2 cups cooked chicken, chopped
1 cup light cream or 1 cup half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup sour cream
1 egg, slightly beaten
1/4 cup butter
1 1/2 teaspoons instant chicken broth
1/8 teaspoon pepper
1/4 cup flour
1 cup milk
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°.
  • Cook shells as directed--don't overcook because they will cook in oven again.
  • Cool shells in a large bowl of COLD water; set aside for now.
  • Sauté onion in 2 tablespoons of butter until tender, about 5 minutes.
  • Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside.
  • Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper.
  • Stir in milk and cream; bring to a boil, stirring constantly.
  • Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels.
  • Spread small amount of sauce on bottom of 2-quart rectangular baking dish.
  • Stuff each shell with broccoli and chicken mixture; put shells in dish.
  • Spoon remaining sauce over shells and sprinkle with Parmesan.
  • Bake 30-35 minutes or until hot and bubbly.

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

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE



Cheesy Broccoli-Stuffed Chicken with Tomato Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 small shallot, minced
3/4 cup converted white rice
1 8-ounce can tomato sauce
1 cup finely chopped broccoli florets and tender stalks
1/4 cup garlic-and-herb cheese spread (such as Boursin)
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
4 small skinless, boneless chicken breasts (6 to 8 ounces each)
1/2 teaspoon paprika
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
  • Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
  • Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
  • Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams

CHEESE AND BROCCOLI STUFFED CHICKEN BREAST



Cheese and Broccoli Stuffed Chicken Breast image

What can I say but MMM. I tried this one day instead of Chicken Kiev and it's been a fave ever since.

Provided by Erica_Hildebrand

Categories     Chicken Breast

Time 40m

Yield 4 breasts

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 bunch broccoli, cooked and cooled
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon italian seasoning

Steps:

  • Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.
  • Fry each side just until the chicken is no longer pink.
  • Set aside ½ cup of cheddar cheese.
  • In a bowl mix the rest of the ingredients together stirring gently just to combine.
  • Take the cheese and broccoli mixture and stuff chicken quite full.
  • Fasten with toothpicks along edges or tie loosely with butchers twine.
  • Place in a baking pan and cover with remaining cheese.
  • Cook in a 350° oven for 20 to 25 minutes.

STUFFED CHICKEN BREAST AND ROASTED BROCCOLI



Stuffed Chicken Breast and Roasted Broccoli image

This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half works just as well -- simply increase cooking time to 1 1/2 hours.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 9

1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
1 celery stalk, thinly sliced
1/2 teaspoon dried rubbed sage
1/2 small onion, chopped
1/3 cup dried cranberries
4 tablespoons olive oil
Coarse salt and ground pepper
1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cook's Note below)
2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths

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.

Nutrition Facts : Calories 709 g, Fat 32 g, Fiber 4 g, Protein 70 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

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.

HAM-AND-SAGE-STUFFED CHICKEN WITH BROCCOLI



Ham-and-Sage-Stuffed Chicken with Broccoli image

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

4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
2 ounces sliced deli ham, roughly chopped
1/2 teaspoon dried rubbed sage
4 tablespoons olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen
2 packages (10 ounces each) frozen broccoli florets, thawed
2 garlic cloves, minced
1 tablespoon white-wine vinegar

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

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS



CHICKEN BROCCOLI ALFREDO STUFFED SHELLS image

Categories     Chicken     Casserole/Gratin

Number Of Ingredients 8

•1 jar (16 oz) alfredo sauce
•2 cups cooked chicken, shredded
•2 cups cooked broccoli, chopped
â��¢1 cup shredded cheddar (or mozzaerlla) cheese
•¼ cup shredded parmesan
•21 jumbo pasta shells, cooked
•1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
•Salt/Pepper to season

Steps:

  • 1.Pre-heat oven to 350 degrees. 2.In a large bowl, mix alfredo, chicken, broccoli, and cheeses. 3.Spoon mixture into pasta shells. 4.Grease 13 x 9 baking dish with butter or cooking spray. 5.Evenly spread spaghetti sauce on bottom of baking dish. 6.Arrange shells in baking pan. 7.Cover with foil and bake 35 minutes until heated thru. Notes Remember that the noodles need to be cooked prior to stuffing. I usually like cooking them 1-2 minutes under what the package says, that way they will fully cook when baking in the oven

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN



Mushroom, Broccoli, and Cheese Stuffed Chicken image

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
  • Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
  • Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g

BROCCOLI STUFFED CHICKEN



Broccoli Stuffed Chicken image

This recipe is so good. I got the recipe from Carol Junkins and she got it Kraft. Very easy to make.

Provided by Cheryl Pridy

Categories     Chicken

Time 55m

Number Of Ingredients 8

1 box stovetop stuffing mix for chicken
1 c water
6 small boneless chicken breast halves(11/2 lbs)
1 pkg frozen chopped broccoli, thawed & drained
1 can(s) cream of chicken soup
1/2 can(s) milk
1 tsp paprika
2 Tbsp kraft grated parmesan cheese

Steps:

  • 1. Combine stuffing mix and water in large bowl. Let stand for 5 minutes. Meanwhile pound chicken to within 1/4 inch thickness. Add broccoli to stuffing, mix lightly Spread onto chicken to within 1/2 inch of edge, roll up starting at one short end of each. Place seam side down in to grease 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......

Tips:

  • Choose chicken breasts that are about the same size so that they cook evenly.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into the thickest part of the breast. The juices should run clear, not pink.
  • To prevent the chicken from drying out, baste it with the pan juices every few minutes during cooking.
  • Serve the chicken immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Broccoli stuffed chicken is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the broccoli stuffing adds a pop of color and nutrition. This dish is sure to be a hit with the whole family.

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