Broccoli-Stuffed Chicken Recipe

4.5 3 4
Broccoli-Stuffed Chicken Recipe
Broccoli-Stuffed Chicken Recipe photo by Taste of Home
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Broccoli-Stuffed Chicken Recipe

Read Reviews
4.5 3 4
Publisher Photo
I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! —Donald Laugherty, Connellsville, Pennsylvania
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 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

Directions

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. Yield: 2 servings.
Originally published as Broccoli-Stuffed Chicken in Reminisce Extra February 2000, p45

Nutritional Facts

1 each: 284 calories, 10g fat (5g saturated fat), 114mg cholesterol, 710mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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. Yield: 2 servings.
Originally published as Broccoli-Stuffed Chicken in Reminisce Extra February 2000, p45

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heidi186 User ID: 1661764 37814
Reviewed Oct. 12, 2012

"Very good taste. Kinda difficult to keep the stuff inside the chicken. Kids even ate it!"

MY REVIEW
estancia11880 User ID: 6386981 90108
Reviewed Dec. 18, 2011

"This was very good, but I will be making a couple adjustments. The curry powder was tasty, but the amount overshadowed the cheese; and the amount of filling was enough to stuff at least 3 pieces of chicken. I couldn't squeeze it all into the two pieces that I had thawed!!"

MY REVIEW
jsrsajbe User ID: 455855 73742
Reviewed Mar. 4, 2010

"Very tasty and easy! I think the gravy would need browning sauce added in order for it to look like the picture."

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