Broccoli Stuffed Chicken Breast
Skinless & Boneless
Broccoli florets inc stems
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.
Serves 1-2 People
Nutritional Info per serving: 495 Calories, 21g Fat, 67g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs