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Broccoli and Cheese Stuffed Chicken (Oven or Air Fryer)

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Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

Broccoli and Cheese Stuffed Chicken are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
Broccoli and Cheese Stuffed Chicken

This easy chicken breast recipe is perfect any day of the week. I make it with fresh broccoli, but leftover or frozen broccoli can also be used. There’s so many different ways to make a stuffed chicken breast. This broccoli and cheese version is a favorite, but we also love Chicken Cordon Bleu, Zucchini and Mozzarella Stuffed Chicken and Chicken Rollatini Parmesan, to name a few.

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

I tested these chicken breasts in both in my oven and air fryer, the results are great both ways but the crumbs were crispier came out best in the air fryer and took half the time. Whichever way you make them, they will still taste great. Serve this with a garden salad to make it a meal.

How To Make Stuffed Chicken Breast with Broccoli and Cheese

  1. Start with thin sliced chicken breast cutlets, 1/4 inch thick. If the chicken isn’t 1/4-inch , pound it thin with wax paper and a mallet.
  2. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons steamed broccoli.
  3. Roll them up and dip into egg wash, then into crumbs.
  4. If you wish, use toothpicks to secure the ends so nothing comes out.
  5. Bake in the oven or air fryer until the chicken is cooked through and the crumbs are golden.

Variations and Tips

You can stuff chicken breasts with anything you can think of! It’s fun to get creative and think of new ways like this Spinach Stuffed Chicken Breasts, Enchilada Chicken Roll Ups and if you like Cuban Sandwiches, these Cuban Stuffed Chicken Breasts are amazing!! Here’s a few tips for these broccoli and cheese ones:

  • If you wish to make them dairy-free, you can leave the cheese out or use dairy-free cheese and unseasoned breadcrumbs.
  • Make them gluten-free with seasoned gf panko.
  • To make them low-carb, omit the breadcrumbs or try wrapping them in bacon.

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

Broccoli and Cheese Stuffed Chicken is filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!

More Stuffed Chicken Breast Recipes You will Love

Broccoli and Cheese Stuffed Chicken

4.73 from 29 votes
Broccoli and Cheese Stuffed Chicken breasts are filled with cheddar and broccoli, then rolled up, breaded and baked in the oven or air fryer!
Course: Dinner
Cuisine: American
Broccoli and Cheese Stuffed Chicken
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 4 servings
Serving Size: 2 pieces


  • 2 cups finely chopped broccoli floret
  • 8 thin chicken breast cutlets, about 3 to 4 ounces each
  • 1 large egg
  • 2 teaspoons water
  • 3/4 cup whole wheat or gluten-free seasoned breadcrumbs
  • 4 slices cheddar cheese, cut in half 3 oz
  • 3/4 teaspoon kosher salt
  • olive oil spray
  • toothpicks



  • Preheat oven to 425F. Spray a sheet pan with oil.
  • Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
  • In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
  • If the chicken isn’t 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
  • Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
  • Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.


  • Preheat air fryer to 400F. Spray a sheet pan with oil.
  • Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
  • In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
  • If the chicken isn’t thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
  • Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
  • Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.

Last Step:

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Serving: 2 pieces, Calories: 430 kcal, Carbohydrates: 10 g, Protein: 62 g, Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 10 mg, Sodium: 700 mg, Fiber: 2.5 g, Sugar: 2 g


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229 comments on “Broccoli and Cheese Stuffed Chicken (Oven or Air Fryer)”

  1. My husband loved it and it was not as hard as I thought it would be. Will definitely make again. Thank you

  2. This recipe is a keeper.
    The work was minimal but the pay off was maximal.
    100% will be saving the recipe.

  3. Avatar photo
    Ashlee Brouillette

    I’ve made these 4 times so far and it’s always a hit! My 8 year old daughter requests them. I’ve done in both the oven and air fryer and both are great! Air fryer method does come out a little crispier on the outside which I prefer. One of my favorites I’ve made from your website so far.

  4. Just curious if your blue and green points are mixed up on this recipe. Chicken roll ups with broccoli and cheese.

  5. Hi! Do you think to cut the sodium I can use Swiss cheese (wayyy lower is sodium) and use Panko breadcrumbs? Thoughts? Thanks! 

  6. I made this tonight for hubby and he said it’s his favorite dish by far!    Used Swiss cheese instead.  Delicious!

  7. Made this for dinner tonight using our air fryer and it was absolutely delicious. Great recipe! Highly recommend!

  8. I input this into the recipe creater on and it’s calculating 9 points for the green plan. 

    Otherwise good

    1.  I was planning to use “Energ Egg Replacer” for this, as my son is allergic to eggs too. I got it at Whole Foods and it has really come in handy. She has a chicken parm recipe that uses butter instead of egg, and I wonder if that might work as well… 

  9. Can you please explain how you got 1 pt for this meal for the green plan. I am calculating it as roughly 7pts. The egg, bread crumbs and cheese are all points. So excited to try this recipe though.

      1. I usually use olive oil or buttermilk instead of egg to get the breadcrumbs to stick.

  10. This was delicious!! Definitely a keeper!! I put alittle more inside the chicken breasts than the recipe called for…an extra small slice of cheese and alittle more broccoli but other than needing 3 toothpicks it was so good!!! Really easy to put together as well!!

  11. These seem really bland and boring. I’m also wondering when you freeze them. Before or after cooking. Seems like these would be greatly improved by adding to the broccoli filling red pepper, onions, garlic and possibly some sautéed mushrooms.

  12. Avatar photo
    suzanne m zenkewich

    What a great easy recipe! And I had everything in the house. Used frozen broccoli florets and it came out great!. Please put a “like” section on your page so we can add our favorites

    1. I use pinterest and just add them to my ww board seperated by typr of protein or food. 😁 so easy and organized!

  13. I’m hoping to make this for my son who has an egg allergy. Is there an egg substitute that you would recommend?

    1. I have an egg allergy and I used low-fat buttermilk in place of the egg. It worked great…I’m sure not quite as healthy, but it is a very small amount so not too bad.

      1. These look great, but I want to use this recipe to stock my freezer. What is the best way to freeze these? Do I cook them first or can I freeze it after rolling it all up?

  14. I am making the oven version for dinner tonight. I can’t wait. It should be a big hit with this crowd.

  15. These were fantastic, I was so surprised! I ended up with too much broccoli and cheese for the amount of chicken that was in the package, so I made a cheese sauce with butter, flour, milk, the remaining cheese and broccoli. 

    This is definitely a keeper!

  16. Wow wow wow. This recipe was spot on. It was flavorful and low in point value for ww. I put the broccoli in the food processor because I hate chopping broccoli, too messy. I used shredded cheddar cheese because that’s what I had in my fridge.  I didn’t use a lot of cheese and didn’t have any problems with cheese oozing out while in the oven but I also secured the roll ups tightly with toothpicks. Next time I’ll combine the shredded cheese and broccoli in a bowl before scooping it onto the chicken cutlets 

     I’ll be making again next week. 

  17. Just made these today since I had most ingredients in the fridge. I definitely recommend buying the pre-sliced thin chicken breast. I was using one super large 10 oz chicken breast, and wasn’t able to get consistent slices from it, but ended up making six 1.5-2oz cutlets. I just used a ton of toothpicks, and it worked out ok! They were more like stuffed nuggets, which was fun. I’m not an egg fan, so I coated them in whole wheat flour and then dipped them in almond milk before the breading, and it worked PERFECTLY. That’ll now be my go to method of breading. I do recommend the recipe as long as you can buy the thin sliced chicken breasts. 

  18. This recipe was so easy! I can’t do onions so I bought plain gluten free breadcrumbs and seasoned them myself with Italian seasoning, salt, and pepper. It was delicious! Nice and crispy. So easy to make. Toothpicks kept it from falling apart. So yummy with a little BBQ sauce to dip in. This is going to be a regular in the rotation for us!

  19. I have made these, and they’re delicious, just one problem….how do you get the cheese NOT to melt out???  Any suggestions?

  20. Recipe Is a hot mess! Found it very difficult to keep together, had broccoli all over the place. Chicken falling apart. Would not pound out thin enough to roll well. Will not be making again. Gonna leave this to the pros! Don’t care how healthy it is!

    1. I made it Nd it worked out great. You might try buying extra thin chicken breast at your grocery store. All the pounding is done for you and the breasts are easy to work with and roll up. 

  21. This is really good with just a few ingredients.  My four year old granddaughter ate every bite! I served with rice but would work equally well with a salad. I love my Skinnytaste recipes; this website and the cookbooks are my new “go to.”

  22. If freezing, do you cook the chicken first, or would you simply prepare the recipe and skip cooking it until you are ready to eat it?

  23. This was delicious!! It looked pretty and was fairly simple. I pounded the chicken to make it easier to roll, which made it so tender. This is something I’ll make a few times/month for sure. Thanks Gina!

  24. I made this recipe with the cheddar and brocolli and it was DELICIOUS! I also bought gluten free panko and seasoned that a little before coating the stuffed chicken breasts. They came out so good!! I’m so excited. I get bored with the same recipes on WW so this is definitely an addition to the rotation. Husband loved them too! Thank you Gina, you are amazing with your recipes and helping out a cook with no confidence (Me) feel like she is actually a good cook!

  25. Crowd pleaser with everyone in the family. Even the 18 month old was clapping their hands it was so good! Will definitely make again.

  26. Big thumbs up for this one from my husband and 12yr old son. I made it with Swiss  cheese for my husband and mozzarella for me and my son. This will be regular meal for dinner.

  27. yikes–when i plug the nutrition information into weight watchers’ site, i get NINE points, not four! 🙁 this was delicious, but i don’t like that difference.

    1. To get the accurate point count for Freestyle, try putting the ingredients into the WW recipe builder. The nutrtional info by itself doesn’t work for point counting because it doesn’t take into account the 0 point foods like the recipe builder does.

    2. This was very good.  Unfortunately it’s 9 points on WW another 4.   I saw this comment regarding this issue.   I’m not really sure what you mean by recipe builder and it’s frustrating to make it and then find out it’s not 4 points. 

      1. The new plan, veggies and chicken are 0. If you use the calculator it will add points to 0 point foods so the only accurate way to calculate is to use recipe builder on the WW site and imput all the ingredients. That is how I do it and the only accurate way.

  28. Since no one else seems to have had this question, it must be just me but what does 4 slices cheese cut in half 3 oz mean?  Three oz total?  Thanks

    1. Same question!  How many oz cheese goes in each one?  I’m tracking points and cheese can make a huge difference. Help please!

  29. Avatar photo
    Beth Cantrell

    Why is it that when you go to print a recipe, the picture no longer shows up on the the printed version like it did previously? Now, you have to save the pictures separately as a JPEG file which is inconvenient.

  30. My husband and I make this at least once a week, it’s definitely our favorite recipe that you have posted! I usually make it with mozzarella cheese, as the original recipe called for, but I’m going to try it with the cheddar! Love it!

  31. Pingback: Rolinhos de frango, cheddar e brócolis – ViralPace

  32. Made this tonight…ABSOLUTELY perfect!!!!! Thank you
    375 for 25 min.. Put on upper oven rack for 5 mins more to brown…PERFECTION

  33. Any advice on reheating these? They were delicious when I made them last night and I want to have the leftovers but I’m sure they don’t need to be cooked for as long or at the same temperature. Anyone have any advice on this?

      1. This was awesome! I was super surprised because I thought it was quite a bit of work getting the chicken breasts thin enough to roll. I’d definitely make again!

    1. This was very tasty but after preparing the chicken and having it look just like the picture, my cheese seemed to melt out onto the air fryer. I used the toothpicks too. What can I do to adjust this?

    2. I’ve made them and froze them.  I assemble them as directed (egg and bread) then freeze them (before cooking).  When I’m ready to cook them, I just take them out of the freezer and bake (takes about 40 mins to cook from frozen to get them to crisp up)

  34. Made this tonight. Soooo good! Thanks for the recipe. Even my picky 3 year old ate it! Yay!!  All of your recipes are winners.

    1. Add a tbsp of water and microwave for 60 seconds. It’s softens the broccoli a bit. I found the broccoli to be the perfect texture for this after the chicken came out of the oven – not mushy, but not crunchy. 

  35. Made this last night and – YUM! – what a delicious combination of flavors. This will definitely become one of our go-to recipes!

  36. I don't have breadcrumbs but was wondering if anyone tried this with crushed corn flakes? if not I guess I'll be the first LOL

  37. My stomach is as stuffed as these amazing stuffed chicken breasts! Instead of breadcrumbs, I used dried parmesan cheese to coat the outside, and I used mozzarella for the filling. I added various spices to give it some more flavor. I ate this on the side of Farfalle tossed with olive oil and red peppers with my fiance–he and I loved it! Thanks for the recipe! Here's what my stuffed chicken breasts looked like right out of the oven:

  38. Loved this recipe as did my husband! I used very thinly sliced pepperjack cheese in the place of swiss, and only had Panko breadcrumbs, but it still turned out very delicious

  39. My 5 year old and I made these tonight with cheddar, our store didn't have reduced fat swiss. I guess that's what happens when you live in a small town! Anyway, my son LOVED the chicken! He ate 2 pieces in record time! Thank you so much for all do for those of us on WW! It makes it so much easier!!

  40. I made this and it was a huge hit with my kids and husband. I've never made stuffed chicken and never knew how easy it was!


  42. I am going to try to use a box of cooked chopped broccoli mixed with a couple of wedges of Laughing Cow Cheese (swiss) and just a bit of shredded sharp cheddar. I'll let you know how it turns out. I think I am going to skip the breadcrumbs to save carbs and just brush a bit of olive oil on the top and sprinkle some Italian seasoning on top. We used to buy these all the time from Market Day, but I think I can make them myself much healthier and cheaper too!

    1. Update: they turned out wonderful with the box of cooked chopped broccoli and 2 wedges of Laughing Cow cheese, and I skipped the breading. My picky 8 year old son, who doesn't like to try anything loved it!

  43. I made this tonight and they were fantastic! The boyfriend and I had a bit of a hard time stuffing and rolling them correctly, but I guess that comes with practice, right? Next time I'll probably buy the thin strips of chicken instead of slicing them myself. We served this with your mango quinoa salad (with an addition of avocado) and the two seemed to pair quite nicely. I hope these end up in the cookbook!

  44. I made this recipe tonight and I'm coming back to tell you how good I think it is! I didn't get my chicken quite as thin or as small as I would have liked so I only ate one piece and called it 5PP. But it was delicious! Next I might just suck up the extra points and do more cheese…

  45. I 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! 🙂

  46. I 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!

  47. Avatar photo

    I 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.

  48. Just 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 🙂

  49. Avatar photo
    Caroline Blackwell

    I 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! 😀

  50. Hey 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!

  51. Dinner tonight! Love your blog, Gina! It always saves me when I can't think of anything to make! Thank you, thank you, thank you!

  52. Avatar photo
    Heather Marie

    I 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.

    1. I ended up just folding mind because they were thicker than I had originally planned. I didn't use the egg wash and just lightly breaded them. They were awesome!

  53. I 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!!!!

  54. My 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!

  55. Avatar photo
    Julia Spencer

    I 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.

  56. Cooking 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. 🙂

  57. 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!

  58. Had 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.

    One 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.


  59. So, 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

  60. Just 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.

  61. My 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.

  62. Love this! I'm making it for a second time around with provolone cheese since its all I had in the fridge.

  63. This the 4 or 5 recipe I have made from your site. I must say they all have been super good!!! Thank you for sharing!!

  64. Made 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.

  65. Another 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!

  66. I 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!

  67. OH 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!

  68. 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!

  69. 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.


  70. any suggestions on making this ahead of time and freezing. I work 12
    hour 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.

  71. This 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. 🙂

  72. 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! 🙂

  73. Omg this was amazing… I used cheddar cheese instead of swiss.. my fiance loves it.
    thank u for this recipe

  74. Gina 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

  75. 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!

  76. Can't wait to try this recipe! Only question how many pieces is in a serving?
    Thanks for such a great website!

  77. this 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!

    thanks so much

  78. I 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!!

  79. This 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!

  80. Just made this, as suggested, and my husband and i loved it! So easy yet so good. Perfect weeknight dinner.

  81. My 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.

  82. What sauce could you put over these? I want to serve them with pasta and a sauce? thanks for the help!

  83. Gina – 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 🙂

  84. Avatar photo
    Gina @ Skinnytaste

    Yes, I weigh my meat cooked because it weighs less after… generally 4 oz raw chicken becomes 3 oz cooked.

  85. Hi 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!

  86. 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!

  87. Gina,
    Can you please update this recipe with the new points plus program points? Thanks!!! It is a staple in my cooking! Thank you!

  88. Avatar photo
    Gina @ Skinnytaste

    Mouse, if you are having a hard time slicing the cutlets, but them thinly sliced instead.

    Glad you liked it so much you're making it again! Thanks Molly!

  89. I made this last night for dinner and it was delicious ! i'm making it again for dinner right now =)

    By the way, i love your website its just what i've been looking for. Keep it up!!

  90. 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!

    Tonight it's a disaster involving spinach, mushrooms, adn light swiss 😀 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!

  91. Avatar photo
    Gina @ Skinnytaste

    Thanks for all the comments!! I love all your ideas!

    For 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.

  92. 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.

    Gina 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

  93. Avatar photo
    Smarty Pants Mama

    You haven't failed me yet! This chicken was delicious!
    My 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!

  94. This looks great and will be making it soon.

    Any 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?

    1. Do you have e-tools on WW? You can just plug all the ingredients into the recipe builder and get your points.

  95. Avatar photo
    LeeAnn Hritz

    This is an AWESOME recipe!! I am making this again tonight, but using mushrooms instead of broccoli. Thanks for all of your wonderful recipes!

  96. Loved the recipe! didn't have swiss cheese, so i used some shredded cheddar mix cheese and it came out great!

  97. I 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…

  98. Gina, 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!

  99. Gina, 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!!

  100. I 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!

  101. made these yesterday. sooo tasty, ended up using cheddar cheese tho. my boyfriend ate 4 pieces.

    i used garlic and onion powder, basil and oregano to season the bread crumbs.

  102. I 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!

  103. You 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!

  104. Gina… 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.

  105. Love this! Easy, fast and delicious. Great to make ahead (without dipping into bread crumbs). My kids approved… so it must be good!!

  106. Yes, 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.

  107. I 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.

  108. 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.

    1. I was scared to try this because I am on Coumadin, but I did it yesterday to portion out some meals from breasts I got on sale. I was able to get two cutlets from each breast. I have no idea how you manage to get three!

  109. I 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.

  110. @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.

  111. Gina, 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.

  112. I 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.

    This 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.

  113. I 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.

  114. I 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 🙂

  115. Oh, 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!

  116. Am I missing something on your website? I keep looking for the ‘print’ icon for the recipes but can’t find it.

  117. Sure! I make this with spinach sometimes, or you can use mushrooms. Try it with provolone or mozzarella. The combinations are endless really!

  118. Avatar photo
    LK- Healthy Delicious

    looks great! I’m not a huge fan of broccoli- think this would work with spinach instead?

  119. Before 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!

  120. Avatar photo
    Marisa (Trim The Fat)

    Love this recipe! Looks so good and easy!

    How was your trip to Florida? We were there the week before (Disney) and it was nuts!! Hope you had fun 🙂