BROCCOLI AND CHEESE STUFFED CHICKEN

It’s back to school season and I’m over here like, NOPE.

We’ve always homeschooled our kids, so I’m not one of the moms that gets to wave goodbye at a bus and then lounge around all day reveling in the freedom.  (This may not be what you do, but this is exactly what I would do if I were in your shoes.)

Broccoli Cheese Stuffed Chicken Breast has been a recipe I’ve been wanting to make FOREVER and now that I’ve made it, I wish I would have made it sooner!

So here’s the deal. My kids are not your average children when it comes to food.

I always knew they were more willing to try foods, but when my 6 year old daughter came home from school, saw chopped broccoli on my cutting board and immediately asked if she could eat it… well, that’s just not normal… is it?

Instead, I’m the mom that has to squeeze school work in between work. Ahhh. Good times. 😉

Don’t get me wrong, we love homeschooling, but man. Some days I really wish a bus would come take my kids away for a few hours. You feel me. I know you do.

Anyway, it’s hectic around here, which is why I’m allllll about the simple dinners that fill tummies and keep people smiling. There is nothing worse than listening to kids complain about dinner.

Then, when I was making this recipe, she was right by my side, super excited that I was not only stuffing this chicken with broccoli, but also red bell peppers.

INGREDIENTS:

  • 2 cups finely chopped broccoli floret
  • 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

DIRECTIONS:
OVEN DIRECTIONS:

  1. Preheat oven to 425F. Spray a sheet pan with oil.
  2. Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
  3. In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
  4. If the chicken isn’t 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
  5. Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
  6. Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.

AIR FRYER RECIPE:

  1. Preheat air fryer to 400F. Spray a sheet pan with oil.
  2. Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
  3. In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
  4. If the chicken isn’t thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
  5. Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
  6. Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.

Tags: