Wednesday, January 11, 2012

Chicken Stuffed with Broccoli and Cheese

Let's be honest, I'm terrible at rolling up things inside of chicken. That being said, this was totally worth it and delicious. I did the stuffing before dinner and just popped this in the fridge until I got the call that Hubby was on the way home and they turned out great. I'm sort of in love with browsing Gina's Skinny Recipes and highly recommend it for inspiration for anyone trying to watch their waistline!

Chicken Stuffed with Broccoli and Cheese
Serves 4 (one large and one small chicken cutlet per serving)
Estimated Point Value: 8 pts.

1 tsp + 1 Tbsp EVOO
4 cloves garlic, minced
1-box chopped frozen broccoli, thawed
1/4 cup + 2 Tbsp Parmesan cheese
3 oz reduced fat mozzarella cheese
8 chicken cutlets (~24 oz total)
1/2 cup Italian seasoned wheat breadcrumbs
1 lemon, juiced
Salt and pepper, to taste
  1. Preheat oven to 450 and prepare casserole dish with cooking spray.
  2. In a large skillet, saute garlic in 1 tsp of EVOO until golden then add broccoli and cook through for a minute or two.
  3. Stir in 1/4 cup of Parmesan cheese and remove from heat.
  4. Once cooled enough to handle, mix in mozzarella cheese.
  5. In two rimmed shallow bowls prepare the breading ingredients: one bowl with the breadcrumbs and 2 Tbsp of Parmesan cheese mixed and one bowl with the lemon juice, 1 Tbsp of EVOO, salt and pepper.
  6. Lay the chicken out on a cutting board (you can pound thin if you like, but it's not necessary) and put a layer of 3 Tbsp of the broccoli mixture onto the chicken.
  7. Roll each chicken cutlet up, dip in the lemon/EVOO and then in the breadcrumbs. Lay in the casserole dish seam down (no need to use toothpicks).
  8. Bake at 450 for 25-30 minutes or until the chicken is cooked through.
I served ours with some two-point potatoes and some zero-point veggies. Delicious!

1 comment:

  1. Looks delish! I will have to put it on the dinner rotation, perhaps next week! :)