Broccoli and Cheese Stuffed Chicken

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I really like making meals that are adult (think opposite of hot dogs and mac and cheese) and meals that my kids will eat. This Broccoli & Cheese Stuffed Chicken is JUST the recipe! Easy to make (see below for tips to make this recipe even easier), satisfies adult tastes, and my kids love it.

What’s not to love?! This recipe makes roughly 6-8 servings.

Broccoli and Cheese Stuffed Chicken

2 LBS boneless skinless chicken breasts
1 head of broccoli
8 oz cheddar cheese
2 TBS flour
2 TBS butter
1 C milk
3 TBS cream cheese (optional)
1 C. bread crumbs
1/4 C Parmesan cheese (optional)
1 egg

Take the chicken breasts and butterfly them (cut them in half to make them thinner pieces of meat). Place on cutting board. Place plastic wrap on top and gently beat with the bottom of a sauce pan to make the chicken breasts even thinner; about 1/4″ thick.

In a sauce pan melt butter, then add flour and whisk quickly for about 2 mins on Med-High heat. Whisk constantly so it doesn’t burn. Add in milk. Bring to a soft boil. Be sure to constantly whisk so it doesn’t burn. You may turn the burner off once the mixture reaches the consistency of yogurt. Add in cheese, cream cheese, and pepper to taste.

Dice the broccoli and put in a glass bowl. Add in about 1/2 C water. Place plastic wrap over the edge of the bowl and poke a few holes in the top. Microwave for about 4 minutes to steam. Drain well on a paper towel. (No one likes soggy stuffed chicken. 🙂 )

Add broccoli to cheese sauce. Put the bread crumbs on a plate and mix in Parmesan Cheese; set aside. In a small dish, whisk one egg and a splash of milk (1 tsp). Preheat the oven to 375 degrees.

Take a chicken breast, put some broccoli and cheese in the middle, fold over, apply egg wash to one side, then bread crumbs, set that side on the baking sheet. Then apply egg wash to the top side and then apply bread crumbs. Try to place the “seam side” down onto the sheet. This process can be messy so don’t try to make them perfect. Just slap it together and it’ll taste great!

Bake at 375 for 30 mins. Serve with a side salad and garlic bread. *If you have extra cheese sauce, simply use it to top the chicken once it’s done.

Want this to be a little simpler?

Use Velveeta for the cheese sauce! Use about 8 oz of Velveeta and melt it along with about 1/4 C milk. BAM! Cheese sauce is done!

Instead of using fresh broccoli and steaming it, simply buy the broccoli in the steam bags. Just be sure to drain it well with paper towels.

Instead of stuffing the chicken, just TOP it! Once you’ve flattened the chicken, bread it and bake it. Once it’s done, just top it with the cheese sauce! Yummm!

This tip will simplify dinner for the next night: Double the cheese/broccoli sauce! Then have loaded cheese and broccoli baked potatoes the next night for dinner OR add 1 large chicken breast (if butterflied it’ll cook quicker) to the baking sheet and cook it along side the stuffed chicken. Make some rice, dice up the cooked chicken, stir in the cheese sauce, top with more cheese (YUM!) and you’ll have broccoli and cheese casserole!

This also freezes well, so you could even triple the cheese sauce and make 2 trays of the casserole and freeze for another night. Now THAT’S how I like to do dinner!