Although I wish I was still away on vacation in sunny Florida, I am happy to be home cooking my own healthy meals again. It's not always easy eating healthy on vacation or in the airport. This dish is fairly simple to make and the whole family will love it. I ate two pieces with the remaining broccoli on the side for a perfect meal.
Broccoli and Cheese Stuffed Chicken
Gina's Weight Watcher Recipes
Makes: 9 pieces • Size: 1 piece • Old Points: 3 pts • Points+: 3 pts
Calories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4
Ingredients:
- 3 (24 oz total) large chicken breast halves
- 1 large egg
- 2 tsp water
- 3/4 cup whole wheat seasoned breadcrumbs
- 2 cups broccoli floret, cooked, chopped small
- 5 slices reduced fat Swiss cheese (I used Lacy Swiss)
- salt
- spray oil
- toothpicks
Directions:
Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.
Cut each slice of cheese in half. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.
Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.
Love this recipe! Looks so good and easy!
ReplyDeleteHow was your trip to Florida? We were there the week before (Disney) and it was nuts!! Hope you had fun :)
mmm, yummy
ReplyDeleteBefore I started cooking I used to buy chicken stuffed with cheese and broccoli all the time. I will have to try making my own now. They look great!
ReplyDeleteThat looks so good..I am trying that tonight.
ReplyDeletelooks great! I'm not a huge fan of broccoli- think this would work with spinach instead?
ReplyDeleteyes
DeleteSure! I make this with spinach sometimes, or you can use mushrooms. Try it with provolone or mozzarella. The combinations are endless really!
ReplyDeleteOh this looks so yummy, and fancy! I'm definitely trying this one!
ReplyDeleteAm I missing something on your website? I keep looking for the 'print' icon for the recipes but can't find it.
ReplyDeleteYum! I bet my toddler would even like them.
ReplyDeleteOh, this looks so good! I love stuffed chicken breasts, and broccoli is my favorite veggie, but I never thought of making this. I bet it would be great with cheddar, too!
ReplyDeleteYes, cheddar is great with broccoli!
ReplyDeleteoooh!!! i love broccoli tooo! and chicken!:)
ReplyDeleteI love stuffin chicken breasts, hahahaha it's nerdy but I like the thought of the little surprise in the middle, the unexpected (thought totally anticipated) filling elevates the plain ol'chicken-eating experience. This certainly looks like a very interesting combo, like throwing some chicken in your broccoli cheddar soup! Must try it! Thanks for sharing it :)
ReplyDeleteI made this dish for last night's dinner. It was a big hit with my daughters (ages 10 & 13) and husband. I loved it too. I used cheddar cheese.
ReplyDeleteI am going to try this tonight. I am totally novice to cooking but, the directions seem easy to follow. I am actually going to try pepperjack cheese since my family loves the spicer side of things.
ReplyDeleteThis is my first day of WW and I was sooo nervous about dinner. I am happy I stumbled upon your site! Thanks for sharing these awesome recipes.
Great idea. The points may work out to slightly more if it's not reduced fat.
ReplyDeleteI tried this tonight with cheddar and it was wonderful. Thanks for the recipe Gina!
ReplyDeleteI love this with cheddar!
ReplyDeleteGina, I was curious about wrapping the chicken around the filling. I assume you would have said roll if you were rolling it, but from the pic it looks like it would be hard to completely wrap it with the cheese being the whole width of the chicken. Ive always shyed away from stuffed chicken because it seemed difficult to roll or wrap. Id like a little more information on how to do this please.
ReplyDelete@Eric, I basically folded the shorter sides of the chicken up first, then took the longer sides and fastened it with toothpicks. After the first one, you will find the others easier to do. If your chicken is big enough, I'm sure you can roll it. Just do what works for you.
ReplyDeleteI love your website. I usually buy pre- sliced chicken breasts to stuff. How do you slice regular chicken breasts into thin cutlets? Yours look just like the store bought ones.
ReplyDeleteI place the chicken breast half on a cutting board and place my open hand lying flat on top of the chicken for support, and using a large knife (sharp!!) I start slicing them from the top. I usually get three out of them, sometimes 4. You can pound them to make them thinner if you wish.
ReplyDeleteI am so excited I found your website! I usually end up eating the same things over & over on WW because it's easier, but there are some VERY YUMMY sounding things on here & I love that you put pictures, that helps so much! I usually buy boneless, skinless chicken breast. Have you used those and if so, how do you slice them thin. It was difficult for me when I tried tonight to slice thin and not just get pieces.
ReplyDeleteYes, I usually buy boneless skinless chicken breasts and cut them myself. You can also try pounding them thin. Again, this is how I cut them. I place the chicken breast half on a cutting board and place my open hand lying flat on top of the chicken for support, and using a large knife (sharp!!) I start slicing them from the top. I usually get three out of them, sometimes 4. You can pound them to make them thinner if you wish.
ReplyDeleteThis was great!
ReplyDeleteLove this! Easy, fast and delicious. Great to make ahead (without dipping into bread crumbs). My kids approved... so it must be good!!
ReplyDeleteMine too!
ReplyDeleteGina... I made them again tonight and my husband and I were thinking that adding a seasoning to the bread crumbs would be a good idea. My family doesn't like Swiss cheese so we loose some flavour by not adding it (i just use cheddar). Next time we make it I am going to add something like Italian Seasoning. Also my husband wants me to make it with cheese and green peppers and onions in the centre... like piaaz toppings without the high fat/high cal pepperonies.
ReplyDeleteYou could add parmesan cheese to your breadcrumbs. I like 4c seasned breadcrums, they have so much flavor. Any cheese would work, mozzarella would be nice too!
ReplyDeleteI made these tonight & they were super good! For the kids I made them with broccoli & sharp cheddar cheese & they gobbled them up! My husband & I love spicy foods so I made ours with jalapenos & sharp cheddar cheese. So good!
ReplyDelete@heather- what a great idea!!
ReplyDeletemade these yesterday. sooo tasty, ended up using cheddar cheese tho. my boyfriend ate 4 pieces.
ReplyDeletei used garlic and onion powder, basil and oregano to season the bread crumbs.
I made this for my family last night and they LOVED it!! Thanks so much for this blog!
ReplyDeleteI made this for dinner tonight and the family LOVED it. And instead of the sliced cheese, I spread Laughing Cow Spread inside. It was very good. I'll make it again!
ReplyDeleteThis has become a family favorite!!!!
ReplyDeleteThanks!
I made this last night! YUMMO!!! I'm having leftovers for lunch.
ReplyDeleteI wish I had leftovers!
ReplyDeleteGina, I made this last night for my husband and I hoping to have leftovers for lunch today (for both of us). Needless to say, my husband could not stop eating them and I was left with only 2 for lunch! I also made your dad's creamy couliflower soup and that was amazing as well! ALL your meals are delicious!!
ReplyDeleteLOL, I have the same problem sometimes! Glad you liked my Dad's soup! This was my favorite growing up.
ReplyDeleteGina, this was another great recipe! I made this today and not only was the stuffing-the-chicken part a lot easier than expected, they also tasted really good! Thanks!
ReplyDeleteYou're welcome Jule, glad you liked it.
ReplyDeleteI can not explain just how wonderful this meal was for me and my family. I have just found your site and I am so glad that I did. I did add some fontina cheese, mushrooms and some shallots. I enjoyed this so much I could not believe that cooking healthy could taste so good,:)Yum!! I have alot more of your recipes I plan to try.Thank you so much...
ReplyDeleteYum, Fontina, Mushrooms and Shallots! You just turned this into a whole new recipe! Love it!
ReplyDeletemaking this again.... yum!
ReplyDeleteLoved the recipe! didn't have swiss cheese, so i used some shredded cheddar mix cheese and it came out great!
ReplyDeleteThis is an AWESOME recipe!! I am making this again tonight, but using mushrooms instead of broccoli. Thanks for all of your wonderful recipes!
ReplyDeleteThis looks great and will be making it soon.
ReplyDeleteAny chance of knowing how many points it would be if I omited the cheese?
What about if i swapped the cheese for a low-fat cheddar?
@Meghan, using low fat cheddar instead should be about the same.
ReplyDeletegreat recipe.. new household fave ive made it about 3 times in the last week and a half ;)
ReplyDeleteWonderful recipe! My husband is excited to take leftovers tomorrow for lunch!
ReplyDeleteVery good! I brushed the chicken with dijon mustard before adding the cheese and broccoli.
ReplyDeleteYou haven't failed me yet! This chicken was delicious!
ReplyDeleteMy husband, who loses weight from eating ice cream asked for more cheese next time. Does he not get why we limit the amt of cheese!? ;-)
Darn stinky then men!
Caroline
SmartyPantsMama.com
Oh I must be doing something wrong. I have now made these and the Cor Don Bleu ones and the chicken just doesn't turn out right. They are a mess, not the beautiful ones Gina does.
ReplyDeleteGina what am I doing wrong. I try getting the 3 out of my breast but Usually just screw em' up. Please give me some guidance. Thanks
Thanks for all the comments!! I love all your ideas!
ReplyDeleteFor those of you having trouble cutting the chicken breast into 3 cutlets, you can buy thin cutlets and use them instead. They are more expensive but it's a lot easier! Also I'm sure you can find a YouTube video if you do a search.
Phew. If it' sone thing I've learned by trying this and the cordon bleu recipes, it's that I am purely hopeless at trying to wrap chicken. I end up with 6 disasters and 1 moderately well wrapped piece... and a handful of shreds that used to be a chicken breast at some point in its lifecycle :) One day maybe I'll get it!
ReplyDeleteTonight it's a disaster involving spinach, mushrooms, adn light swiss :D Since I had so much leftover spinach adn mushrooms, I sautee'd them and I'm going to cover the disasters with a little pile - creative cooking!
I made this last night for dinner and it was delicious ! i'm making it again for dinner right now =)
ReplyDeleteBy the way, i love your website its just what i've been looking for. Keep it up!!
Mouse, if you are having a hard time slicing the cutlets, but them thinly sliced instead.
ReplyDeleteGlad you liked it so much you're making it again! Thanks Molly!
Gina,
ReplyDeleteCan you please update this recipe with the new points plus program points? Thanks!!! It is a staple in my cooking! Thank you!
I tried this and used the broccoli with chedder (no fat) and I added some mushrooms and onions chopped fine....it was SO good, everyone loved it!
ReplyDeleteHi Gina- I arrive at 5 points plus per "roll" when I enter the information into WW. Am I entering something incorrectly? Do you weigh the meat cooked? Thanks so much for any information you may have. Love your recipes!
ReplyDeleteYes, I weigh my meat cooked because it weighs less after... generally 4 oz raw chicken becomes 3 oz cooked.
ReplyDeleteThank you Gina!
ReplyDeleteGina - could you make this with chicken tenders? I'm not sure if I'll be able to slice the chicken correctly or if I will massacre it....... just wondering if chicken tenders would allow me to avoid a possible disaster :)
ReplyDeleteNo, chicken tenders would be too small. Buy thin sliced cutlets instead.
ReplyDeleteWhat sauce could you put over these? I want to serve them with pasta and a sauce? thanks for the help!
ReplyDeleteI would make a white sauce, with parmesan cheese.
ReplyDeleteYummy. They look so delicious. *drool* :3
ReplyDeleteMy daughter, home from college on Spring Break told me about your website and wanted to cook this recipe tonight for supper. It was a huge success! My husband said that we would have to have this meal again. My father-n-law said I must have gone all out to cook this meal. My daughter and I fixed the meal together and served it with a fresh salad. Dinner was on the table in 45 minutes!!! I am so glad that I have found your website and am looking forward to many healthy delicious meals in the days to come. Thank you so much.
ReplyDeleteSo happy everyone enjoyed them and thought you went all out!
ReplyDeletecan i ask, i see it makes 9 pcs but how many per serving?
ReplyDeleteAm trying this one tonight with Spinach and Smoked Gouda!
ReplyDeleteJust made this, as suggested, and my husband and i loved it! So easy yet so good. Perfect weeknight dinner.
ReplyDeleteThis was so fun to make, and I do not enjoy cooking. lol What's better, is that my 4-year-old really loved it and she does not like chicken unless it's a nugget! Can't wait to try different cheese/veggies in it!
ReplyDeleteI made this last night for dinner. These chicken rolls are SO good- and easy to make! My husband liked them a lot also. I will definitely be making these again!!
ReplyDeletethis was delicious. i have been using alot of your recipes and my family loves them! i just had to tell them, guess what..its great for weight watchers!
ReplyDeletethanks so much
Can't wait to try this recipe! Only question how many pieces is in a serving?
ReplyDeleteThanks for such a great website!
I love your blog! I almost always have most of the ingredients already, and these aren't super difficult for a novice cooker! I can't wait to try this tonight!
ReplyDeleteGina thanks so much for all your wonderful recipes, I was wondering if I could make this and then freeze as I am having major surgery and won't be able to cook for weeks
ReplyDeleteSure, this would freeze just fine.
ReplyDeleteLooks very tasty and delicious. Thanks for sharing the recipe.
ReplyDeleteOmg this was amazing... I used cheddar cheese instead of swiss.. my fiance loves it.
ReplyDeletethank u for this recipe
Awesome and easy!! I subbed low fat colby jack cheese and it turned out great. I am making this recipe again tonight and this time I am going to try adding a few sauteed mushrooms to the inside!! Thanks for sharing! Love the site! :)
ReplyDeleteThis recipe is absolutely delicious! I made some with broccoli and weight watchers shredded cheddar cheese and some with cheese and mushrooms and spinach. They were fantastic. My kids loved them too! they asked me to make them again and we're already thinking of more things to put stuff them with. Thanks so much for this recipe. Now I'm off to search for something to do with my ground turkey breast. :)
ReplyDeleteany suggestions on making this ahead of time and freezing. I work 12
ReplyDeletehour shifts and have been making your recipes ahead of time so my husband can just pop them in the oven for him and my 2 year old. I haven't done one of the chicken wraps yet, but would like to try. Would you make it, freeze and re bake, or freeze raw. Don't know what the rules for poultry are.
how do you get the cheese from completly melting away? I use mozzarella and by the time I cut into them the cheese is all but gone.
ReplyDeleteThanks
these are so yummy! i recently found your site through pinterest & i have a long list of recipes i plan to make :) as a college student it is great to have found such an awesome site with a lot of budget-friendly recipes!
ReplyDeleteSo glad to help!
ReplyDeleteOH MY GOODNESS!!! I made this tonight using all th same ingredients except I pounded my own chicken breasts and I used italian seasoned regular breadcrumbs and wow!!!! SO GOOD loved it because with the sliced reduced fat swiss it does not ooze out too much, loved this and LOVE THIS BLOG!
ReplyDeleteI just made these tonight & they were amazing!
ReplyDeleteI made this tonight and it was a huge hit! My daughter, who hates all things green even loved the broccoli in it and didn't fight me. I will be making this again!
ReplyDeleteAnother winner! My boyfriend fondly remember the "chicken roll ups" that his mom used to make and I think these are the healthy, grown up version. The cheese and broccoli were delicious little surprises in each bite. So yummy! Thanks for another great recipe!
ReplyDeleteThis was really really yummy! Perfect!
ReplyDeleteMade this tonight, some with fat free Swiss and some with weight watchers american, the american cheese were much more tasty. Thank you for the recipe.
ReplyDeletemade these already and am making them again tonight! they are AWESOME!
ReplyDeleteThis the 4 or 5 recipe I have made from your site. I must say they all have been super good!!! Thank you for sharing!!
ReplyDeleteLove this! I'm making it for a second time around with provolone cheese since its all I had in the fridge.
ReplyDeleteCan these be frozen before the cooking process then thawed and baked later?
ReplyDeleteMy daughter just had a baby and will make this for them so they don't have to cook. Can I make it, freeze it and then cook later? I am anxious to try it.
ReplyDeleteI just made this for dinner! my Family LOVED it!
ReplyDeleteDinner tonight! :)
ReplyDeleteMade this for dinner tonight and it was AWESOME! Love that it is a healthy choice.
ReplyDeleteHi, Can i replace the breadcrumbs with oats?
ReplyDeleteJust wanted to make a suggestion for those who are struggling to slice the cutlets. It easier to cut meat when it is partially frozen. Let the chicken thaw so that the inside is still pretty frozen but so that you can cut through it safely. Then it it thaw out the rest of the way and proceed with the recipe.
ReplyDeleteSo, found this on Pinterest.. Tried it tonight for dinner. I have to say Thanks for the recipe. I have a darling daughter who is a very picky eater. I made her plate, put it in front of her, and looked at it, said she didn't want broccoli... Told her to eat around the broccoli, she tried it, and ate it, and then asked for MORE... She had a clean plate. I served it with Zatarans (SP)wild rice. After we were done, she thanked me for making a yummy dinner! Thanks again for the delish recipe and it is defintely a keeper... I didn't have to make 2 meals tonight... WOOO HOOOO
ReplyDeleteHad this for dinner tonight! It was really good! There are only two of us, so I bought 1 pound of the thin chicken breasts and made 4 rolls. I used the Sargento thin sliced swiss cheese, except I used 2 slices per roll. And my breadcrumbs weren't whole wheat. With those differences, my points value was about double what yours is, but I'm ok with that.
ReplyDeleteOne thing I did was season both sides of chicken with salt and pepper. Next time I will do garlic powder on the inside as well. I also think they would do well baked at 375.
Angela
Hi Gina - what's the best way to slice the chicken breast? I can never seem to get it to come out right. Do you mean slicing it through the middle - as in, halving the chicken breast? Or cutting it up into three equal sections and then pounding them to make them flat? Thanks!
ReplyDeleteCooking this tonight for a date!! Except I am marinating the chicken for 6 hours in italian dressing beforehand and using the dressing to help the breadcrumbs stick instead of egg (I am allergic). I'm also using italian seasoned breadcrumbs and making an asiago parmesan cheese sauce to go on top. :)
ReplyDeleteim trying this tonight. it looks amazing!!!what makes it so healthy?
ReplyDeleteHey, what would be a good side to go with this? Or is it a stand alone entree?
ReplyDeleteI made this last night but had to use American cheese (forgot to buy the swiss)so adjusted the points accordingly. Everyone loved it-- served with extra broccoli, and for the kids and hubby, who are not on a diet, some pasta sprinkled with a litte parm.
ReplyDeleteMy husband loved this one. The Swiss cheese made it a little bland so I will use more salt next time. Overall, chicken was juicy and loved the broccoli inside, yummy!
ReplyDeleteLooks awesome and easy.. making this for dinner tonight!
ReplyDeleteLoved loved loved so easy and delicious I made with the sauteed zucchini and tomato.
ReplyDeleteCan you substitute egg whites?
ReplyDeleteI had breasts with bone on so I deboned and made cutlets. Doctored up my bread crumbs with italian seasoning with garlic and onion powder. Put spinach and one small piece of ham and low fat swiss. Excellent!!!!
ReplyDeleteI love the chicken roll ups but was wondering if I would be cheating if I just used the thicker slice of breast and just slit it open and stuffed the other ingredients inside? I realize I would have to account for my points differently that way but I am hopeless with the rolling.
ReplyDeleteDinner tonight! Love your blog, Gina! It always saves me when I can't think of anything to make! Thank you, thank you, thank you!
ReplyDeleteHey Gina! I just prepared these but I am freezing them prior to baking. How long would you recommend baking these when we are ready to have them for dinner? Thanks!
ReplyDeleteI made this tonight with amazing Mac & Cheese Muffins with spinach for myself and my mother. :) we are both cooks so we know good food. THIS chicken was soooooo good. <3 10 points! :D
ReplyDeleteJust thought I'd share, I made this one night, in a pinch I substituted a smear of light laughing cow Swiss for the sliced Swiss. It was delicious! Made it very creamy :)
ReplyDeleteI made this twice in one week. Once for a friend who just had a new baby. I made it for her and her husband and their four year old and they all loved it. I was able to share the extra with my husband and we are obsessed. I made it both times with dill Havarti cheese and simply amazing. I also used a spicy panko crust.
ReplyDeleteI have to tell you, having had bariatric surgery I love your recipes because they emphasize smaller portions and you don't feel like you are eating something light and healthy because the recipes have so much flavor. I have already tried the Jalapeno popper stuffed chicken, have to try this one as well!
ReplyDeleteI made these this week and they were very juicy. The cheese and broccoli made for a good filling and the breadcrumbs gave it a nice outer crunch. I loved it!! Thanks Gina! :)
ReplyDeleteJanice