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.

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Broccoli and Cheese Stuffed Chicken


  • 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


  1. Preheat oven to 350°.
  2. In a small bowl, combine egg, water and a little salt.
  3. Beat with a fork to make an egg wash. Set aside.
  4. Fill a second bowl with breadcrumbs.
  5. Slice chicken breast halves into thin cutlets.
  6. I usually get 3 thin cutlets out of one breast half.
  7. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.
  8. Cut each slice of cheese in half.
  9. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli.
  10. Wrap chicken around to completely cover cheese, using toothpicks to secure.
  11. Season with a little salt.
  12. Dip chicken into egg wash, then breadcrumbs.
  13. Spray cookie sheet with oil and place chicken on cookie sheet.
  14. 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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