Instructions

• Preheat oven to 350°F. Lightly spray a cookie sheet with oil.
• In a small bowl, whisk together 1 large egg, 2 tsp water, and a pinch of salt to make an egg wash. Set aside. Place 3/4 cup whole wheat seasoned bread crumbs in a second shallow bowl.
• Prepare the chicken: place one chicken breast half on a cutting board and slice it horizontally to make thin cutlets. Repeat with the remaining breast halves. If desired, place cutlets between two sheets of plastic wrap and gently pound to an even thickness.
• Cut each of the 5 reduced-fat Swiss cheese slices in half. For each chicken cutlet, place one half-slice of cheese in the center, then add a small amount of the chopped cooked broccoli (from the 2 cups).
• Fold or roll the chicken around the cheese and broccoli so the filling is fully enclosed. Secure each stuffed piece with toothpicks. Lightly season the outside with a little of the pinch of salt.
• Dip each stuffed chicken piece into the egg wash, letting excess drip off, then coat evenly with the breadcrumbs, pressing gently so the crumbs adhere.
• Place the breaded chicken pieces seam-side down on the prepared cookie sheet. Lightly spray the tops with oil.
• Bake in the preheated oven about 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C or juices run clear). Remove from oven, transfer to a plate, remove toothpicks, and serve.