Post by Loupy on Mar 6, 2017 14:20:40 GMT -7
Broccoli and Cheddar Stuffed Chicken
From: Ashley Wagner @ www.centercutcook.com/
Sharp cheddar cheese and steamed broccoli get stuffed into boneless skinless chicken breasts, then they’re topped with panko bread crumbs, and baked! The result? Delicious crispy baked chicken with gooey cheese and broccoli in the middle.
Prep Time: 12 min
Cook Time: 35 min
Total Time: 47 min
Serves: 4
INGREDIENTS
CHEESE SAUCE
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup cheddar cheese (I used sharp)
2 tablespoons cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup steamed broccoli chopped
CHICKEN INGREDIENTS
4 boneless skinless chicken breasts butterflied and pounded (if needed) to about 1/4-1/2 inch thick
4 tablespoons cheddar cheese
4 tablespoons chopped steamed broccoli
Salt, pepper, and garlic powder
1 egg
1 tablespoon water
1/2-3/4 cup flour
1/2-3/4 cup panko bread crumbs
DIRECTIONS
Pre-heat your oven to 375 degrees.
Steam one bag of broccoli (I like buying the bags of frozen broccoli that you can just pop in the microwave and steam).
Whatever you don’t use for the sauce and the chicken, you can serve on the side.
Butterfly the chicken by making a cut across the chicken horizontally almost to the other side (but not all the way through) using a very sharp knife.
Then open the chicken like a book.
You should end up with a larger, thinner piece of chicken.
Pound the chicken if necessary so that it’s about 1/4-1/2 inch thick.
In three separate shallow dishes (I use cake pans), place flour in one, egg beaten with water in another, and panko bread crumbs in the last dish.
Take one piece of chicken at a time and lightly season each side with salt, pepper, and garlic powder.
Place one tablespoon each of cheese and broccoli in the middle.
Fold the sides of the chicken towards the middle and secure with toothpicks.
I used three toothpicks for each piece of chicken – one for each end, and one for the middle.
Dredge the chicken in flour, then egg, then panko bread crumbs.
Place each piece of chicken on a lightly greased baking sheet.
Bake in a 375 degree oven for 30-35 minutes or until temperature of chicken reaches 160 degrees.
While chicken is baking, prepare cheese sauce by melting 3 tablespoons of butter in a saucepan on medium heat.
When butter has melted, whisk in 3 tablespoons of flour.
Let it cook for about a minute, then slowly pour in 1 1/2 cups milk.
Stir consistently until milk has thickened.
Add in shredded cheddar cheese, cream cheese, salt, pepper, garlic powder and chopped broccoli.
Stir well and let cook for 3-5 minutes on low.
Remove from heat and set aside.
When chicken has reached a temperature of 160 degrees, remove from oven, and spoon some of the broccoli cheese sauce on the top, or serve on the side for dipping.
Be sure to remove the toothpicks before serving.
Enjoy!
From: Ashley Wagner @ www.centercutcook.com/
Sharp cheddar cheese and steamed broccoli get stuffed into boneless skinless chicken breasts, then they’re topped with panko bread crumbs, and baked! The result? Delicious crispy baked chicken with gooey cheese and broccoli in the middle.
Prep Time: 12 min
Cook Time: 35 min
Total Time: 47 min
Serves: 4
INGREDIENTS
CHEESE SAUCE
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup cheddar cheese (I used sharp)
2 tablespoons cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup steamed broccoli chopped
CHICKEN INGREDIENTS
4 boneless skinless chicken breasts butterflied and pounded (if needed) to about 1/4-1/2 inch thick
4 tablespoons cheddar cheese
4 tablespoons chopped steamed broccoli
Salt, pepper, and garlic powder
1 egg
1 tablespoon water
1/2-3/4 cup flour
1/2-3/4 cup panko bread crumbs
DIRECTIONS
Pre-heat your oven to 375 degrees.
Steam one bag of broccoli (I like buying the bags of frozen broccoli that you can just pop in the microwave and steam).
Whatever you don’t use for the sauce and the chicken, you can serve on the side.
Butterfly the chicken by making a cut across the chicken horizontally almost to the other side (but not all the way through) using a very sharp knife.
Then open the chicken like a book.
You should end up with a larger, thinner piece of chicken.
Pound the chicken if necessary so that it’s about 1/4-1/2 inch thick.
In three separate shallow dishes (I use cake pans), place flour in one, egg beaten with water in another, and panko bread crumbs in the last dish.
Take one piece of chicken at a time and lightly season each side with salt, pepper, and garlic powder.
Place one tablespoon each of cheese and broccoli in the middle.
Fold the sides of the chicken towards the middle and secure with toothpicks.
I used three toothpicks for each piece of chicken – one for each end, and one for the middle.
Dredge the chicken in flour, then egg, then panko bread crumbs.
Place each piece of chicken on a lightly greased baking sheet.
Bake in a 375 degree oven for 30-35 minutes or until temperature of chicken reaches 160 degrees.
While chicken is baking, prepare cheese sauce by melting 3 tablespoons of butter in a saucepan on medium heat.
When butter has melted, whisk in 3 tablespoons of flour.
Let it cook for about a minute, then slowly pour in 1 1/2 cups milk.
Stir consistently until milk has thickened.
Add in shredded cheddar cheese, cream cheese, salt, pepper, garlic powder and chopped broccoli.
Stir well and let cook for 3-5 minutes on low.
Remove from heat and set aside.
When chicken has reached a temperature of 160 degrees, remove from oven, and spoon some of the broccoli cheese sauce on the top, or serve on the side for dipping.
Be sure to remove the toothpicks before serving.
Enjoy!
