|
Chicken
>> Broccoli-stuffed Chicken Breasts
|
|
|
|
Chicken
>> Broccoli-stuffed Chicken Breasts
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)
Preparation:
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.
|
Some Related Recipes
Ginger Cashew Chicken
Chicken Paillards With Orange-thyme Butter
Chicken Kiev
Almond Yogurt Chicken Bombay
More Chicken Recipes
|
|
|
|