Treat yourself to this breaded broccoli and cheese stuffed chicken recipe. This delectable stuffed chicken entree is served alongside seasoned roasted red potatoes. You can bet this dish promises to tantalize your tastebuds and leave you wanting more.
Breaded Broccoli and Cheese Stuffed Chicken Recipe
A luxurious Breaded Broccoli and Cheese Stuffed Chicken recipe which pairs stuffed chicken with a decadent roasted red potato side.
Ingredients
For the Stuffed Chicken
- 4 whole Chicken Breasts, boneless, skinless
- 1 cup Broccoli, cooked and chopped
- 1 cup Cheddar Cheese, shredded
- ½ cup Breadcrumbs
- ¼ cup Parmesan Cheese, grated
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
For the Roasted Red Potatoes
- 1½ pounds Red Potatoes, unpeeled and cut in half
- 2 tablespoons Olive Oil
- 1 teaspoon Rosemary, dried
- 1 teaspoon Thyme, dried
- ½ teaspoon Garlic Powder
- Salt, to taste
- Black Pepper, to taste
- Freshly Chopped Parsley, optional garnish
Instructions
- Preheat an oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Stuffed Chicken
- To prepare the chicken breasts, make a horizontal cut through the thickest part of each breast, being careful not to slice all the way through. Open up the chicken breast like a book.
- In a bowl, combine the cooked broccoli and shredded cheddar cheese. Spoon the mixture onto one side of each butterflied chicken breast, then fold it over on itself to make a stuffed chicken breast.
- In a shallow dish, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Take each stuffed chicken breast and dip it into the breadcrumb mixture, ensuring both sides are evenly coated. Gently press the breadcrumbs onto the chicken to help them adhere.
- Prepare a baking sheet by lining it with parchment paper or greasing it lightly. Place the breaded chicken breasts onto the prepared baking sheet.
- Drizzle a little olive oil over the top of each chicken breast to help the browning process.
- Bake the chicken for approximately 25-30 minutes, or until the chicken is thoroughly cooked and the coating turns golden brown.
Prepare the Roasted Red Potatoes
- In a large bowl, toss the red potato pieces with olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a separate baking sheet lined with parchment paper.
- Place the potatoes in the oven alongside the chicken and roast for 25-30 minutes or until they are golden brown and tender.
- Once the stuffed chicken is cooked and the potatoes are ready, remove both baking sheets from the oven.
- Sprinkle chopped parsley over the stuffed chicken and roasted red potatoes and enjoy!
Notes
- You can use Italian-style breadcrumbs for your breaded broccoli and cheese-stuffed chicken.
- If the breadcrumbs aren’t adhering well, dip the stuffed chicken breasts in an egg mixture first.
- Besides potatoes, different sides you could serve with this stuffed chicken entrée include roasted asparagus, a garden salad, or risotto.
Nutrition Estimate
Calories: 706kcal | Carbohydrates: 40g | Protein: 63g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 177mg | Sodium: 976mg | Potassium: 1757mg | Fiber: 4g | Sugar: 4g | Vitamin A: 617IU | Vitamin C: 40mg | Calcium: 342mg | Iron: 3mg
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