Broccoli and Cheese Stuffed Chicken
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
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:
- Preheat oven to 350°.
- In a small bowl, combine egg, water and a little salt.
- Beat with a fork to make an egg wash. Set aside.
- Fill a second bowl with breadcrumbs.
- 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.
Nutrition Information
Yield: 9 servings, Serving Size: 1 piece
- Amount Per Serving:
- Freestyle Points: 1
- Points +: 3
- Calories: 142 calories
- Total Fat: 4.9g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 4.8g
- Fiber: g
- Sugar: g
- Protein: 19.4g
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Vegetarian Meals
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Under 30 Minutes
Paleo
Slow Cooker Recipes
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Made this for dinner tonight and it was AWESOME! Love that it is a healthy choice.
Hi, Can i replace the breadcrumbs with oats?
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.
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
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.
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!
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. 🙂
im trying this tonight. it looks amazing!!!what makes it so healthy?
Hey, what would be a good side to go with this? Or is it a stand alone entree?
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.
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!
Looks awesome and easy.. making this for dinner tonight!
Loved loved loved so easy and delicious I made with the sauteed zucchini and tomato.
Can you substitute egg whites?
I subbed egg whites and they came out beautifully.
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!!!!
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.
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!
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!
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!
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! 😀
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 🙂
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.
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!
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! 🙂
Janice
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…
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!
looks yummy 😀 is it okay to use any other kind of cheese like maybe cheddar/
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!
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!
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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!
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!!
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
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: http://instagram.com/p/mlh2ONOIOF/
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
Made this last night and – YUM! – what a delicious combination of flavors. This will definitely become one of our go-to recipes!
This was so surprisingly good! Definitely a keeper 🙂
Did you steam the broccoli first?
It helped me to bread the breasts and then stuff them.
Is there another low point cheese that can be used, if you don’t like Swiss cheese?
Made this tonight. Soooo good! Thanks for the recipe. Even my picky 3 year old ate it! Yay!! Â All of your recipes are winners.
🙂
If making as a freezer, later meal, will the breaking be soggy once defrosted?
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?
Made this tonight…ABSOLUTELY perfect!!!!! Thank you
375 for 25 min.. Put on upper oven rack for 5 mins more to brown…PERFECTION
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This recipe was so bland. It was a bad idea to use Swiss Cheese. I might give it another shot with Cheddar instead. For now it’s getting tossed.