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Broccoli-Stuffed Chicken
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2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry
powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and
cheese; place half in the center of each chicken breast. Fold long sides over
filling; fold ends up and secure with a toothpick. Place, seam side down, in
an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at
350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake,
uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks
before serving. Thicken pan juices for gravy if desired. Serve with rice if
desired.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |