Broccoli and Swiss Cheese Stuffed Chicken
Prep time: 
Cook time: 
Total time: 
Rolled and breaded baked chicken with a cheesy broccoli middle.
  • I lb boneless chicken breasts
  • 1 large egg
  • 2 tsp water
  • 1 cup plain breadcrumbs
  • 1 large head of broccoli, cut into 1” florets
  • ¼ lb Boar’s Head Lacey Swiss, sliced
  • 1 tsp salt
  • ½ ground black pepper
  • Cooking Spray
  1. Preheat oven to 350°. Prepare a baking sheet with parchment or non-cooking spray.
  2. Fill about an inch of water in a double-boiler steamer and bring to boil. Add broccoli to basket, insert basket into pot and cover. Steam broccoli until tender but still firm (about 5-7 minutes). Remove from heat and set aside in a bowl.
  3. While broccoli steams, trim chicken breasts into cutlets. Cover chicken in plastic wrap. Then, using a meat mallet pound breasts until to ¼ inch thickness.
  4. Tear sliced cheese to fit in center of the chicken and top with a few broccoli florets. Roll and wrap chicken to completely cover cheese and secure with toothpicks. Repeat for remaining chicken.
  5. Using a pie tin, beat egg and water to make an egg wash. Fill a second pie tin with breadcrumbs, salt and pepper and stir until well combined.
  6. Dip chicken into egg wash and then cover in breadcrumbs. Place breaded chicken on cookie sheet. Lightly spray chicken with cooking spray and bake for 25 minutes.
  7. Serve with remaining broccoli and mashed cauliflower.
Recipe by Run DMT at