Broccoli and Cheese Stuffed Chicken
This Broccoli and Cheese Stuffed Chicken is a delicious, nutritious twist on classic chicken breasts—filled with cheesy broccoli for a quick, family-friendly meal!
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Baking Dish
- Meat Thermometer
Ingredients
- 3 large chicken breast halves (24 oz total)
- 1 large egg
- 2 tsp water
- 3/4 cup whole wheat seasoned bread crumbs
- 2 cups broccoli florets cooked and chopped small
- 5 slices reduced fat Swiss cheese
- pinch salt
Instructions
Prepare the Chicken
- Preheat your oven to 375°F (190°C). Carefully slice the chicken breast halves horizontally to create pockets without cutting all the way through.
Make the Broccoli Filling
- In a mixing bowl, combine the cooked and chopped broccoli with the reduced fat Swiss cheese and a pinch of salt. Mix until evenly coated with cheese.
Stuff the Chicken
- Generously fill each chicken breast pocket with the broccoli and cheese mixture.
Prepare the Coating
- In another bowl, whisk together the large egg and water until well combined to create the binding agent.
Coat the Chicken
- Dip each stuffed chicken breast into the egg mixture and let excess drip off. Roll the chicken in whole wheat seasoned bread crumbs until fully coated.
Bake
- Place the coated chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serve
- Remove the chicken from the oven and let rest for a few minutes. Slice open to reveal the cheesy broccoli filling and serve warm with your choice of side.
Notes
- Use a meat thermometer to ensure the chicken is cooked through to 165°F (75°C) for safety and juiciness.
- Feel free to substitute Swiss cheese with mozzarella or cheddar for different flavor profiles.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain texture.