Broccoli & Cheese Stuffed Chicken

Although this dish has a beautiful presentation, the ingredients are very simple. It’s healthy, low carb, gluten-free, and FUN! I have to say, chicken is probably my favorite source of protein, but I especially love a thinner piece. I’ve always have better luck cooking chicken after giving it a good pounding; you get so much more of the marinade and seasoning flavor this way






Ingredients :
small chicken breasts (1 per serving)
Laughing Cow Light Creamy Swiss Wedges (1 per serving)
steamed broccoli
Mrs. Dash Salt-free Seasoning (I used table blend)
non-stick cooking spray
clove of garlic (crushed/minced)
chicken broth
fat free milk


See More : Here
Instructions :
1. Pound out chicken breasts. (just put each between two sheets of plastic wrap and pound with back of a skillet)
2. Lift off top sheet of wrap and sprinkle generously with seasoning. Replace wrap.
1. Flip over & remove top wrap and discard. Break up a wedge of the cheese spread, and line up on breast slightly off center. Add broccoli florets tops, in same area.
3. Use the remaining piece of wrap to assist you in rolling the breast and forming it snugly.
4. Spray skillet with cooking spray, put on med heat.
5. Once hot, add the stuffed breasts. Cover.
6. Gently flip the breasts a few times, to ensure even cooking. Don't worry about the cheese melting out, it isn't very meltable.
7. Once cooked through, remove breasts and set aside. Drop the garlic in the skillet, add a generous splashes of broth and fat free milk and increase the heat to med-high, to quickly reduce and cook garlic.
8. Pour the sauce over breasts and serve.
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