Broccoli and Cheese Stuffed Chicken

Our very first "fall into health" meal was broccoli and cheese stuffed chicken. It turned out wonderfully! The rolled chicken stayed moist and the breadcrumbs made it nice and crispy on the outside. We paired the chicken with frozen Alexia sweet potato fries (our favorite side these days). What a great way to start kick it off!

Here is the recipe for the chicken (from skinny taste.com - http://www.skinnytaste.com/2009/04/broccoli-and-cheese-stuffed-chicken.html)


Chicken Stuffed with Broccoli and Swiss Cheese
Calories: 142 • Fat: 4.9 • Carbs: 4.8 • Protein: 19.4 
(Serving Size: 1 piece)



Ingredients: 

• 3 (24 oz total) large chicken breast halves
• 1 large egg
• 2 tsp water
• 3/4 cup whole wheat seasoned breadcrumbs
• 2 cups broccoli floret, cooked, chopped small
• 5 slices reduced fat Swiss cheese 
• salt
• spray oil
• toothpicks

Directions: 

Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.


Cut each slice of cheese in half. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.


Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.