Broccoli Cheese Stuffed Chicken Breast
Broccoli cheese stuffed chicken breasts.
Servings: 4
Ingredients
- 4 chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ tsp italian seasoning
Filling
- 1 cup shredded sharp cheddar cheese
- 1 cup frozen broccoli floret pieces
- 1/4 c ricotta cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Chicken coating
- 2 eggs
- 1 Tsp mustard
- 2 cups Panko bread crumbs
Instructions
- Mix salt, pepper, and Italian seasoning together.
- Use a sharp knife to cut a pocket into the chicken breast.
- Season the chicken by sprinkling with salt, pepper, and Italian seasoning. Set aside.
- In a bowl, mix broccoli, sharp cheddar, and cream cheese or ricotta with garlic powder, onion powder, and salt.
- Put a spoonful of the cheese mixture into the pocket you created in the chicken breast
- Secure with toothpicks, set aside
- In a separate bowl, use beaters to whip eggs into a froth with mustard.
- Dip chicken rolls into the egg mixture
- Roll in Panko until fully coated
- Place in a baking dish, and bake at 350 for 35-45 minutes, until chicken is fully cooked, internal temp is 165 degrees.
- Remove from oven, and let rest 5 minutes. If panko is not browned, turn on to broil for a few minutes until panko is golden brown.
- Remove toothpicks and enjoy.
Video
Notes
It can be a bit tricky to dip the chicken into the egg mixture, then the panko, if you run into trouble, brush the chicken with the eggs, and press the Panko into the chicken.
Once the chicken is dipped and coated in Panko it can be frozen. This makes it easy to prep ahead and enjoy later.
If you want a nice crisp Panko that browns well, try spraying a bit of cooking spray on it just prior to baking.