Broccoli Stuffed Chicken Breast

Course: Main Course

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 554kcal

Author: Angela Coleby

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 180C/350F 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.

Makes 2 servings of one stuffed chicken breast each.