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Broccoli Stuffed Chicken Breast

Course: Main Course
Author: Angela Coleby
Print Recipe


  • 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.


Serves 1-2 People
Nutritional Info per serving: 495 Calories, 21g Fat, 67g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs