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
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!!??