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.
