A broccoli stuffed chicken breast recipe that has a filling of broccoli and feta cheese. The breast is then coated with Parmesan cheese instead of breadcrumbs to give it a crispy coating.
The very first time that I made this I made it without the Parmesan crust coating. Although the Chief Taster enjoyed it, I did not like how it looked so decided to put a Parmesan crust on the second attempt. The second version received a rapturous applause from the Chief Taster. If I serve him any more chicken without a Parmesan crust he will be speed dialling the lawyers.
When making this stuffed chicken breast recipe, don’t worry too much when you roll the chicken with the stuffing and the ends are not folded neatly. Since the filling is firm due to the Feta cheese you don’t need to keep it in with strategically placed toothpicks. The filling won’t ooze out and holds its shape pretty well. You are just trying to roll it up in an almost sausage shape not quite the roulade shape that I am playing with my vegetarian recipes.
Looking at the finished result this chicken dish reminds me of a chicken Kiev as how it is rolled up with a filling. I think the rolling up of the breast in this recipe helps keep the filling in it. It also looks appetising once sliced. Well, to a meat eater I guess. Although I had to photograph the one breast sliced whilst the Chief Taster ate the other one. Once photographed, the chicken breast vanished as if by magic! Together we work a food magic act together. I make it appear, he makes it disappear!
Broccoli Stuffed Chicken Breast
This is an easy dish to make and didn’t take too long, apart from the time in the fridge. You could always make this ahead of cooking time too. It’s basically beat the chicken thinly, spread a topping, roll up and bake. It’s something I will play with a few more other fillings. I tried a cream cheese and Cajun filling that will never be repeated as the Chief Taster did not care for it. Another stuffed chicken breast was tried with a cauliflower cheese filling as I was making another cauliflower cheese experiment that day. Although the vegetarian recipe worked out well, the chicken didn’t. It did not look appetizing and I probably sent the Chief Taster back to work that afternoon in an unsatisfied mood. Not fun for his staff I bet!
You could make up a batch of these broccoli stuffed chicken breasts for the week, keep them in the fridge and just bake them when you get home. Served with a salad or some delicious side vegetables you have yourself a delicious supper! Or prepare the chicken in the morning and you have a great lunch. Your working afternoon will be a lot cheerier after a decent lunch!
- 2 Chicken breasts Skinless & Boneless
- 2 Medium Broccoli florets inc stems Grated
- 1 oz (28g) Feta Cheese
- 1 teaspoon garlic powder
- 1 oz (28g) Cream cheese
- 2 Spring onions chopped
- 1 tablespoon butter softened
- 1 egg beaten
- 2 oz (56g) Parmesan cheese grated
- Heat the butter in a frying pan on a medium heat and gently cook the broccoli and spring onion for 3 minutes.
- Remove from the heat and add the garlic powder, cream cheese and Feta cheese. Combine well together.
- Place a large square of parchment paper on the kitchen counter.
- Put one of the chicken breasts on the parchment paper and cut it on the inside folds so it expands out.
- Place another piece of parchment paper on the chicken breast.
- Reach for a rolling pin and bash the chicken breast until flattened out to about 1 cm thick.
- Remove the top parchment paper from the chicken breast.
- Spoon the filling over the chicken breast evenly.
- From the longest length of the chicken breast roll it up tightly.
- Wrap the chicken rill in silver foil and tie up each ends like a Christmas cracker.
- Place the fridge for one hour to firm up the chicken breast.
- Pre-heat the oven to 200C/400F degrees.
- Remove the chicken breast roll from the silver foil and dip into the beaten egg. Then roll into the grated Parmesan cheese.
- Place on a tray lined with parchment paper.
- Bake for 30 minutes.
Nutritional Info per serving: 495 Calories, 21g Fat, 67g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs