Broccoli and Cheese Stuffed Chicken Breasts

  1. Preheat oven to 350 degrees
  2. Cook broccoli as directed on box/bag
  3. Trim fat from chicken breasts while the broccoli is cooking and salt and pepper each side to taste.
  4. Flatten chicken with a meat tenderizer until about 1/4 to 1/2" thick (the flatter you get your chicken breasts the more stuffing you can add in the middle) Set Chicken aside.
  5. Grease a 9 x 12 baking pan with oil or cooking spray such as PAM.
  6. Drain broccoli after finished cooking, and put in a bowl for later use (it doesn't matter if the broccoli gets cold in this process)
  7. Return to chicken and place a spoonful of broccoli and a spoonful of cheese and roll up jelly-roll style (sometimes this doesn't work the best, and you may just have to make due while securing with toothpicks)
  8. Use as many toothpicks as needed to secure your chicken.
  9. You may also want to close the sides so the cheese and broccoli will not escape.
  10. Arrange the chicken on the 9 x 12 pan and top with a little butter.
  11. (you may want to melt butter and brush on or you may not want to use butter, but it tastes better with it to me)
  12. Use left over broccoli to sprinkle in the pan for baking because it gives it more of a broccoli flavor.
  13. Bake in over for about 45 minutes checking it frequently.
  14. (to check doneness cut open largest piece to see if it is done in the middle)
  15. When finished baking remove chicken from pan and place on platter.
  16. Garnish with broccoli in the baking pan and pour left over butter sauce in the pan on top of the chicken.
  17. Enjoy.

chicken breasts, broccoli, mozzerella cheese, salt, butter, garlic, toothpicks

Taken from online-cookbook.com/goto/cook/rpage/0010F6 (may not work)

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