Crumbed Cheese & Broccoli Stuffed Chicken Breasts

Cheese & Broccoli Stuffed Chicken Breasts are the perfect comfort food! The delicious combination of broccoli and cheese works so well with baked crumbed chicken for an easy dinner the whole family will love!

Recently, we were lucky enough to be given some fresh homegrown broccoli from our friends; Bec & Farmer John (as they jokingly call him!), who have been having a great harvest in their veg patch.

I was so happy with the fresh produce and couldn’t wait to turn it into something special! And we all know how much of a perfect combination broccoli is with cheese!

So this recipe for my Cheese & Broccoli Stuffed Chicken Breasts was a must for dinner! A beautiful baked chicken breast, crumbed and stuffed with a gooey creamy cheese and broccoli filling!

And the best thing is, it’s so EASY! All you have to do is combine the filling ingredients, stuff it in the chicken breast and crumb them before giving them a quick fry and baking to golden perfection! Yum!

I love to serve these stuffed chicken breasts with mashed potatoes and vegetables, like this Warm Grilled Zucchini Salad or even this Apple, Rocket & Pine Nut Salad, but cutting into these babies is all you really need to dinner!

Crumbed Cheese & Broccoli Stuffed Chicken Breasts

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Ingredients

  

For the Filling

• 60 g butter
• ⅓ cup plain flour
• 500 ml milk
• 1 cup grated cheese
• 1 head broccoli

For the Chicken

• 8 chicken breasts
• 1 cup breadcrumbs
• ½ tsp salt
• pepper to taste
• 2 eggs beaten
• ½ cup plain flour
• oil for frying

Instructions

 

• Preheat oven to 180°C and line a baking tray with baking paper. Set aside.
• Roughly chop broccoli into florets and blitz in a food processor until fine rice-sized pieces are formed, scraping the edge of the bowl as needed. Set aside.
• Place a saucepan on medium heat and add butter. Allow to melt before adding flour and stirring with a whisk until combined. Pour in milk and whisk, constantly, until thick. Remove from heat and add cheese. Allow to cool slightly before stirring through broccoli.
• To stuff the chicken, make an incision with a sharp knife from just before the top off the breast to just before the bottom. Use your fingers to form a pocket inside the breast. Be sure to stop half on inch from the ends and sides. Repeat with remaining breasts.
• Spoon 1-2 tbsp of mixture into chicken breast and secure with toothpicks if needed.
• In three separate shallow bowls, add breadcrumbs, eggs and flour. Season breadcrumbs with salt and pepper.
• Dip each chicken breast into flour, then into egg and finally in the breadcrumbs, making sure each one is evenly coated. Shallow fry breasts on both sides until golden and place on prepared baking tray. Cook in the oven for 25-30 minutes or until cooked through.

Notes

1. When crumbing the chicken, it’s a good idea to have a ‘wet’ hand and a ‘dry’ hand. Only use the ‘wet’ hand for dipping in the egg, the ‘dry’ hand for the flour and breadcrumbs. This method prevents breadcrumbs and flour going into the egg.
2. If needed, use toothpicks or butchers twine to secure the breasts if you’re worried about the filling spilling out.

Keyword Baked Chicken, Chicken Breasts, Chicken Recipes, Stuffed Chicken

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