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Chicken Stuffed with Broccolini & Cheese

 Chicken Stuffed with Broccolini & Cheese
My version of Chicken Cordon Bleu uses broccolini in the filling and panko for crunch. Broccolini looks like small broccoli, but we think it's a little sweeter and more tender. —Cher Schwartz, Ellisville, Missouri
4 ServingsPrep: 20 min. Bake: 15 min.


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 8 Broccolini stalks or 2/3 cup chopped fresh broccoli
  • 1/2 cup shredded Italian cheese blend
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 2 egg whites
  • 1 tablespoon fat-free milk
  • 3/4 cup panko (Japanese) bread crumbs
  • 1 teaspoon dried parsley flakes
  • Olive oil-flavored cooking spray


  • Flatten chicken to 1/2-in. thickness. Place two stalks of broccolini
  • lengthwise down the center of each chicken breast; sprinkle with 2
  • tablespoons cheese. Fold over and secure with toothpicks.
  • Combine the flour, salt, garlic powder, pepper and paprika in a
  • shallow bowl. In a separate shallow bowl, whisk egg whites and milk.
  • In another shallow bowl, combine bread crumbs and parsley. Coat
  • chicken with flour mixture, dip in egg white mixture, then coat with
  • crumb mixture.
  • Place on a baking sheet coated with cooking spray. Spritz tops of

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Chicken Stuffed with Broccolini & Cheese (continued)

Directions (continued)

  • chicken with cooking spray. Bake, uncovered, at 450° for 15-20
  • minutes or until a meat thermometer reads 170°. Discard
  • toothpicks. Yield: 4 servings.
Nutritional Facts: 1 stuffed chicken breast half equals 275 calories, 7 g fat (3 g saturated fat), 104 mg cholesterol, 248 mg sodium, 8 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.