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|EVERY FEW MINUTES|
|BROCCOLI-STUFFED CHICKEN BREASTS|
3/4 c. seasoned dried bread crumbs
1 tbsp. grated Parmesan cheese
Dash each poultry seasoning, salt and pepper
1 egg, beaten
1 tbsp. plus 1 tsp. butter, melted and cooled
4 skinned and boned chicken breasts, pounded to 1/4 inch (or chicken cutlets already flattened)
2 oz. Swiss or Provolone cheese
1/2 c. cooked chopped broccoli
Spray a 13x9x2-inch baking pan with cooking spray and set aside.
On a sheet of wax paper combine bread crumbs, Parmesan cheese and seasonings; set aside.
In a small bowl, using a fork, combine egg and butter, mixing well.
Preheat oven to 375°F.
Dip 1 chicken breast into egg mixture, then into crumb mixture coating both sides evenly; repeat procedure with remaining breasts being sure to use all of egg and crumb mixtures.
On each breast, arrange 1/2 ounce Swiss (or Provolone) cheese, then spoon 2 tablespoons broccoli onto each portion of breast, near 1 end and roll to enclose filling.
Arrange breasts seam side down in prepared baking pan and bake until chicken is tender, about 40 minutes.
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