Hey Foodies! Welcome to Thursday!! The weekend is right around the corner and I am pretty excited. This weekend I will be one busy bee in the kitchen experimenting with dishes for Thanksgiving. Nick and I volunteered to contribute some dishes to his holiday party and I am excited to make everything we contribute perfect. In fact, I am thinking about creating a few things over the weekend for Nick to take in for his co-workers; but nothing is set in stone yet. I am getting pretty excited for the holidays already. My mom is coming down for Thanksgiving; she wants a deep fried turkey. Nick and I happen to love deep fried Turkey, so watch out. As far as everything I plan to prepare in the next few days, I will keep you all updated on how things turn out.
Okay, for several reasons I must move along quickly today.
Most importantly, moving quickly is imperative because I kind of accidentally left the windows open last night in the house and it’s freezing in here today. It wasn’t so bad when I was under all of the blankets, but I’m pretty sure my toes are blue right now.
So let’s get on to the good stuff. The other night I needed to exploit some things I had in the kitchen. Sometimes I have great intentions to go grocery shopping, but then I change my mind and try to push it off to the next day. Hello Thursday! And I still have not gone to the store and we’re running low on many things that rounds out any meal. Anyway, we had broccoli, cheese and chicken. I knew that I could put those things to good use, but how could I do it in a creative way? So today I have a great way to utilize ordinary ingredients but in a fun way. Today I have Broccoli and Cheese Stuffed Chicken. Hold on to your utensils, this chicken is out-of-this-world delicious!
Serving Size: 1 cutlet
Fat: 5.75 b
Fiber: .375 g
Protein: 25.3 g
Here is what you will need:
Recipe Adapted from SkinnyTaste
- 2 chicken breasts
- 1 large egg
- 3 teaspoons water
- ¾ cup breadcrumbs
- 2 cups broccoli florets, cooked and chopped small
- 2 ounces Sharp Cheddar Cheese, sliced very thin
- Salt and pepper, to taste
- Preheat oven to 350 degrees F
- In a bowl combine the egg, water and a pinch of salt
- Beat the egg mixture until slightly foamy
- Fill another bowl with the breadcrumbs
- Now, cut each chicken in half or thirds. I cut mine in half so that I had 4 halves
- Next, slice the chicken breast halves into thin cutlets. I just sliced it right down the middle and ended up with 8 cutlets
- Pound each of the cutlets to make them thinner. It also makes them a little easier to manage when you start stuffing and wrapping the chicken
- Season each side of the chicken with salt and pepper. Then place some cheese in the center of the chicken and top with a little bit of broccoli
- Wrap the chicken around to completely cover the cheese, using a toothpick to secure
- Dip each piece of chicken into the egg wash, and then into the breadcrumbs
- I lined a cookie sheet with foil and then sprayed it with oil
- Place chicken on the cookie sheet and lightly spray the chicken with oil
- Bake for 25 minutes or until the chicken is completely cooked on the inside
- Serve with some rice or a baked potato & ENJOY!
Nick and I really enjoyed these little guys. The kids could really get involved and enjoy the process of pounding the chicken and helping to fill and roll the chicken into fun pockets of deliciousness.
I hope you all enjoy!
Until Next Time,
Happy Chicken Stuffin’