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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

Recipe #82418 | 40 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Erica_Hildebrand
Jan 29, 2004

What can I say but MMM. I tried this one day instead of Chicken Kiev and it's been a fave ever since.

4 breasts (change servings and units)

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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Browse similar recipes by category

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: Canadian Girls Cook

On Nov 5, 2009

I've made this a few times now and everytime it turned out quite well. Last night however I decided because there is so much left over filling I would put the leftover filling around the chicken pieces to cook and added a can of cheddar cheese soup. It was delicious! Served it over cooked egg noodles...big hit and I will definitely make it that way again!

0 people found this review helpful

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From: Schnaswin

On Mar 3, 2009

This was not only quick and easy, but tasty! Will def. make again. Only used 1 1/2 C. of cheese for two chicken breasts

1 person found this review helpful

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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!

3 people found this review helpful

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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!

2 people found this review helpful

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