Print Options
Broccoli-Stuffed Chicken
I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse. Mother served fried chicken every Sunday, but sometimes she surprised us with this broccoli-stuffed chicken. No arguments then as to who got what piece of chicken! —Donald Laugherty, Connellsville, Pennsylvania
Ingredients
- 2 boneless skinless chicken breast halves (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
Directions
- 1. Preheat oven to 350°. 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 the mixture in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with toothpicks.
- 2. Place, seam side down, in an 8-in. square baking pan; add broth. Cover pan loosely with foil. Bake 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, until chicken is no longer pink, about 10 minutes longer. Remove toothpicks before serving. If desired, thicken pan juices for gravy.
Nutrition Facts
1 stuffed chicken breast half: 324 calories, 14g fat (7g saturated fat), 123mg cholesterol, 822mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 43g protein.
© 2024 RDA Enthusiast Brands, LLC
