Broccoli-Stuffed Chicken Breasts Recipe

Ingredients

• 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)

How to make Broccoli-Stuffed Chicken Breasts

1. Heat oil in a wide frying pan over medium heat.
2. Add shallots and mushrooms; cook, stirring occasionally, until shallots are soft, about 5 minutes.
3. Add broccoli and Madeira; cover and cook, stirring occasionally, until broccoli in tender-crisp to bite, about 5 minutes.
4. Remove from heat and stir in Parmesan cheese and ¼ cup Jarlsberg cheese; let cool.
5. Rinse chicken and pat dry.
6. Place each breast half between 2 sheets of plastic wrap and pound with a flat-surfaced mallet to a thickness of about ¼-inch.
7. In center of each pounded chicken piece, mound a sixth of the broccoli-mushroom mixture.
8. Roll chicken around filling to enclose.
9. Set chicken rolls, seam side down, in a greased 13 x 9 x 2-inch baking pan.
10. Sprinkle evenly with remaining ¼ cup Jarlsberg cheese.
11. Bake in a 450*F oven until meat is no longer pink and filling is hot in center, about 15 minutes; cut to test.
12. Then broil 4 to 6-inches below heat until cheese is browned, about 2 minutes.

Notes