Broccoli Cheese Stuffed Chicken Breasts

Welcome to a culinary experience that combines simplicity and sophistication when you serve these Broccoli Stuffed Chicken Breasts they're super easy yet gourmet with a big surprise inside.

Chicken stuffed with cheddar, broccoli, and rolled up in bacon, oh my. Prepare to embark on a journey where tender chicken embraces the vibrant freshness of chopped broccoli, oozing melted cheeses all encased in a delightful dance of flavors.

This dish effortlessly strikes the balance between ease of preparation and an impressive presentation, making it the perfect choice for hosting guests or family members on those special occasions when you want everything to be perfect.

As you discover the art of easily stuffing a chicken breast, you'll even impress yourself with the end results having an eye-roll of delight when taking that first bite of this rich and creamy cheese filling that will wow your tastebuds.

This mouth-watering masterpiece of a meal both shares the ease and elegance of gourmet cooking with a sense of total accomplishment.

Scroll to the bottom for this easy step-by-step recipe and click print if you want to jump to the recipe without the ads,  tips, and tricks below.

Step-by-Step Chicken Broccoli Rollups:

1. preheat the oven and prepare a baking dish with parchment paper
2. slice the chicken lengthwise
3. pound the chicken with a  rubber meat pounder until around 1/2 inch thin
4. mix the cream cheese with chopped broccoli
5. cut the flour, egg breadcrumbs
6. wrap it in raw bacon 
7. spray with cooking oil
8. add to the baking pan
9. bake until internal temperature reaches 165 degrees around 35 to 45 minutes
10. (scroll down to the bottom for our printable complete instructions and recipe measurements)

Serving Suggestions

• serve with mashed potatoes
• Cooked pasta of choice
• With Stir-fried vegetables
• Over roasted vegetables
• Steamed vegetables
• Fried rice
• twice baked sweet potatoes

Tips for Making Rollups

1. chicken is easier to slice while cold or even slightly frozen
2. do not over - pound the chicken with a meat pounder and make it too thin , you need to ensure it doesn't;t break through the bottom of the chicken
3. invest in an instant-read thermometer for meats' internal temperature for accurate cooking
4. if using regular cream cheese instead of whipped make sure it's at room temperature for easy spreading
5. for best results chop the broccoli into very small pieces
6. Note: these roll-ups can be made ahead of time and frozen raw on a cookie sheet then added to a freezer bag for a future use

Shopping List (see printable recipe card below hit print for no ads and measurements)

• boneless, skinless chicken breasts
• salt, pepper granulated garlic powder
• egg, beaten with water
• dried herbs
• cooking oil spray
• flour
• chopped broccoli florets
• cream cheese
• shredded cheddar cheese
• bacon 
• flour
• breadcrumbs Italian flavored
• Note:  the photo below is without flour and bacon (just stuffed and baked (dipped in egg and then breadcrumbs

Other Cooking Methods

• Air Fried: Oil spray the air fryer basket, and preheat the air fryer for 5 minutes at 400  degrees. Add the rollups to the air fryer basket and spread them out into a single even layer do not crowd the strips. Air fry the chicken for 5 minutes. Flip the chicken over and then continue to air fry for another 5 to 6 minutes or until cooked through and crispy and slightly browned (the internal temperature should be 165 degrees using an instant-read thermometer). 
• Baked: Place your chicken rollups on an oiled spray baking sheet or parchment paper. Spray some cooking oil on the tops of the chicken strips. Bake at 350 degrees for 35 minutes flipping over at the 10-minute mark, or until the internal temperature should be 165 degrees using an instant-read thermometer.
• Fried: Heat oil to 350 degrees in a medium-sized  frying pan and saute on each side when the oil is hot to ensure the chicken is cooked, use an instant-read thermometer to check for the internal temperature to be at 165 degrees

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Versatile Recipe for Other Meats

Don't shy away from this recipe if you're not a chicken fan, try this with a thin steak or pork.

It's easy to do ahead of time and freeze them on cookie sheets then cook when you need them.

I have tried several cooking methods and they all taste great depending on your diet and what your lifestyle requires, all 3 versions are terrific.

Don't forget to try our favorite side dishes with these stuffed chicken breasts!

Broccoli Cheese Stuffed Chicken Breasts

Yield: 8

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 H & 5 M

These are stuffed boneless chicken breasts with a filling of cheese, and broccoli then wrapped with bacon and baked.

Ingredients

• 4 boneless chicken breasts sliced lengthwise in half
• salt, and pepper to taste to lightly season the chicken
• Filling
• 4 cut long sticks of cheddar cheese off a block (we prefer extra sharp Irish cheddar)
• 4 large broccoli florets chopped (frozen or fresh)
• 1/2 cup whipped cream cheese
• 1 teaspoon granulated garlic powder (or use 1/2 teaspoon chopped fresh garlic in oil)
• 4 regular-cut applewood bacon slices
• Chicken Coating:
• 1 egg beaten with 3 tablespoons water
• 1 cup seasoned flour ( I use salt, pepper, dried herbs, and granulated garlic around 1 teaspoon each)
• 1 cup of Italian-flavored breadcrumbs
• Cooking oil spray

Instructions

1. Preheat the oven to 400 degrees and grease a baking pan with cooking oil spray or line with parchment paper.
2. Set up breading stations 3 pie plates, one with egg, seasoned flour, and Italian flavored breadcrumbs
3. Slice the boneless chicken in half and pound with a rubber meat pounder on a cutting board ( so it's thin enough to roll up around 1/2 inch in thickness). Be very careful not to rip holes in any of the chicken breast pieces.
4. Add a pinch of salt and pepper to each piece of prepared chicken breast.
5. Mix the cream cheese with seasonings in a bowl then add the chopped fresh or thawed broccoli. (if using frozen blot dry with paper towels )
6. Place the chicken breast on a flat cutting board surface, spread it with the filling, and a stick of cheese then roll it up tucking in the sides as you roll it up.
7. Dip in seasoned flour, then beaten egg, and then in seasoned Italian breadcrumbs.
8. Note: if you do not want the coating, wrap it with bacon and use a toothpick to hold it together in the center.
9. Spray each roll with cooking oil spray.
10. Place in the prepared pan.
11. Bake at 400 degrees for around 35 minutes or when the center is 165 degrees using an instant-read thermometer.
12. Option for crispier bacon: our family likes the bacon super crispy. If the chicken is cooked through, broil the top and bottom until the bacon is extra crispy this can also be done at 400 degrees in an air fryer for 3 to 4 minutes.

Notes

Tips for Making Rollups

1. chicken is easier to slice while cold or even slightly frozen
2. invest in an instant-read thermometer for meats' internal temperature for accurate cooking
3. if using regular cream cheese instead of whipped make sure it's at room temperature for easy spreading
4. for best results chop the broccoli into very small pieces
5. use cheese off the block and cut into long pieces for best results
6. Note: these roll-ups can be made ahead of time and frozen raw on a cookie sheet then added to a freezer bag for a future use

Other Cooking Methods

• Air Fried: Oil spray the air fryer basket, and preheat the air fryer for 5 minutes at 400 degrees. Add the rollups to the air fryer basket and spread them out into a single even layer do not crowd the strips. Air fry the chicken for 5 minutes. Flip the chicken over and then continue to air fry for another 5 to 6 minutes or until cooked through and crispy and slightly browned (the internal temperature should be 165 degrees using an instant-read thermometer). 
• Baked: Place your chicken rollups on an oiled spray baking sheet or parchment paper. Spray some cooking oil on the tops of the chicken strips. Bake at 350 degrees for 35 minutes flipping over at the 10-minute mark, or until the internal temperature should be 165 degrees using an instant-read thermometer.
• Fried: Heat oil to 350 degrees in a medium-sized frying pan and saute on each side when the oil is hot to ensure the chicken is cooked, use an instant-read thermometer to check for the internal temperature to be at 165 degrees

Nutrition Facts

Calories

341.34

Fat (grams)

8.99 g

Sat. Fat (grams)

3.1 g

Carbs (grams)

40.31 g

Fiber (grams)

0.95 g

Net carbs

39.35 g

Sugar (grams)

7.47 g

Protein (grams)

24.15 g

Sodium (milligrams)

2432.69 mg

Cholesterol (grams)

23.99 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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https://www.whatscookinitalianstylecuisine.com/2016/02/broccoli-stuffed-chicken-and-prosciutto.html

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Disclosure: photo have been upated in 2023 as the original recipe posted in 2016.