Thursday, 15 April 2010

Broccoli and cheese stuffed chicken

This is one of our new favorite recipes, hands down! It's another one from Gina's WW Recipes and it doesn't disappoint. I've made it twice in the past two weeks which means we must really like it! It's a great way to use up leftover broccoli. It's a bit faffy with the rolling up of the chicken, but other than that, it couldn't be easier. If you go to the website you'll see her perfect little chicken parcels. Yeah, my parcels look like something out of a food horror movie! I have to say I actually used less toothpicks the second time I made these than the first. I was really concerned about all of the cheese oozing out, but Swiss cheese isn't a quick melting cheese, so the oozing wasn't too bad. Also, she says that she gets a chicken breast and cuts it into three thin cutlets. I just get one boneless chicken breast for each of us and bang it into a thin cutlet with the flat side of my meat tenderizer. I served it with steamed potatoes and salad.

The original recipe is here and I've posted it below with the changes I made accounting for two servings. You can easily double or triple it.

Broccoli and cheese stuffed chicken

2 chicken breasts, boneless and skinless, pounded thin (about 1/2 in)
2 slices Swiss cheese, the thinner the better
1 c cooked broccoli, chopped small
¾ c seasoned breadcrumbs
1 egg
splash of water
cooking spray (if your tray isn't nonstick)

Preheat oven to 350F/175C. In a small bowl mix the egg, water, and a pinch of salt to make an egg wash. Set aside. Put the breadcrumbs in another bowl.

Place a chicken breast in between two pieces of plastic wrap. Pound it thin with a meat tenderizer, being careful not to go too thin which will case the chicken to break apart when you try to roll it. Repeat with each piece of chicken. Place a piece of cheese (actually a half slice is usually adequate) on each piece of chicken, then put a little broccoli into the middle. Roll up the chicken and secure it closed with toothpicks. Season with a little salt. Roll each chicken wrap in the egg wash and coat with breadcrumbs (this can be a little tricky with the toothpicks!). If necessary, spray your cookie sheet, place the chicken on it, and bake for about 25 minutes until the chicken is cooked through.

Is it overkill with the toothpicks!!??


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