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Chicken >> Broccoli-stuffed Chicken Breasts
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Chicken >> Broccoli-stuffed Chicken Breasts


1 Tablespoon Canola Or Vegetable Oil ½ Cup Minced Shallots 1 Pound Mushrooms, Minced 2 Cups Broccoli Flowerets 2 Tablespoons Madeira 2 Tablespoons Freshly Grated Parmesan Cheese ½ Cup Shredded Reduced-fat Jarlsberg Or Swiss Cheese (divided Use) 6 Boneless, Skinless Chicken Breast Halves (about 2 ¼ Pounds Total)
Heat Oil In A Wide Frying Pan Over Medium Heat.
Add Shallots And Mushrooms; Cook, Stirring Occasionally, Until Shallots Are Soft, About 5 Minutes.
Add Broccoli And Madeira; Cover And Cook, Stirring Occasionally, Until Broccoli In Tender-crisp To Bite, About 5 Minutes.
Remove From Heat And Stir In Parmesan Cheese And ¼ Cup Jarlsberg Cheese; Let Cool.
Rinse Chicken And Pat Dry.
Place Each Breast Half Between 2 Sheets Of Plastic Wrap And Pound With A Flat-surfaced Mallet To A Thickness Of About ¼-inch.
In Center Of Each Pounded Chicken Piece, Mound A Sixth Of The Broccoli-mushroom Mixture.
Roll Chicken Around Filling To Enclose.
Set Chicken Rolls, Seam Side Down, In A Greased 13 X 9 X 2-inch Baking Pan.
Sprinkle Evenly With Remaining ¼ Cup Jarlsberg Cheese.
Bake In A 450*f Oven Until Meat Is No Longer Pink And Filling Is Hot In Center, About 15 Minutes; Cut To Test.
Then Broil 4 To 6-inches Below Heat Until Cheese Is Browned, About 2 Minutes.

Stuffed With Bright Green Broccoli And Topped With Jarlsberg Cheese, These Chicken Breasts Slice Beautifully For A Party Plate. Shallots, Mushrooms And A Splash Of Madeira Add A French Flavor To The Filling. Makes 6 Servings. You can serve with your family and friends.
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