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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 breasts 359g Recipe makes 4 breasts) The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 526 | ||
| Calories from Fat 274 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.5g | 46% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 149mg | 49% | |
| Sodium 653mg | 27% | |
| Potassium 876mg | 25% | |
| Total Carbohydrate 12.2g | 4% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 3.2g | ||
| Protein 52.0g | 103% | |
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Cheese and Broccoli Stuffed Chicken Breast
4 breasts
Ingredients
- 4 boneless skinless chicken breasts
- 1 bunch broccoli, cooked and cooled
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon italian seasoning
Directions
1
Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.2
Fry each side just until the chicken is no longer pink.3
Set aside ½ cup of cheddar cheese.4
In a bowl mix the rest of the ingredients together stirring gently just to combine.5
Take the cheese and broccoli mixture and stuff chicken quite full.6
Fasten with toothpicks along edges or tie loosely with butchers twine.7
Place in a baking pan and cover with remaining cheese.8
Cook in a 350° oven for 20 to 25 minutes.
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- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Bekahbv
On May 12, 2008
Great Recipe! Had a hard time stuffing the chicken, so I made a casserole out of it. But it was still wonderful.
From: Chippie
On Oct 1, 2004
Hmmm, this recipe was very good, but the only problem I had was the stuffing being way more than I needed. I had cut the recipe in half as I was only making 2 breasts. I stuffed the breasts as full as I could get them, but still had enough filling to probably do at least 2 more. So, not wanting to throw out what I had left, I omitted the extra cheddar that was put aside and used most of the extra on top of the breasts. One other thing was that I did not fry the breasts to completeness because I was making Oven Fried Eggplant #49387 which required my oven to be set at 425 degrees. So, my chicken stayed in the oven for 20 minutes along with the eggplant and it came out just wonderful. I'm always looking for different things to stuff in chicken breasts and this one is a keeper. Thanks for posting!
From: Chef 4three*
On Jun 27, 2005
This is a great recipe! I didn't have quite enouch chedder cheese, so I just substituted with more mozzarella. I also only had half breasts so instead of stuffing them I just piled the chesse and broccoli mixture on top of the chicken breast. This will become a regular in my house!
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