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Recipe for baked chicken stuffed with brocolli & cheese?

I want to make baked chicken stuffed with broccoli and cheese that i had before with italian seasoning on outside but the only recipes I can find are like casseroles or just stuffing chicken with broccolli and baking in cheese sauce in dish. I want both inside and just bake it. THANKS! Looking for something simple and I don't want to bake it in a broth or sauce.

Public Comments

1. Hmm...I found this one. Try this. http://www.recipezaar.com/Broccoli-and-Cheese-Stuffed-Chicken-Breast-37646
2. Ingredients: 2 boneless skinless chicken breast halves (about 6 ounces each) 1 teaspoon poultry seasoning 1/2 teaspoon white pepper 1/2 teaspoon curry powder 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 cup finely chopped fresh broccoli 1/2 cup shredded cheddar cheese 1/2 cup chicken broth Hot cooked rice, optional Directions: Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.
3. Look at these photos as an instructional method for stuffing chicken breasts. Once you learn this method, you can make any kind of stuffing you like for the breasts. But here are a few recipes for inspiration. http://babyparenting.about.com/od/chickenandturkeyrecipes/ss/stuffedbreasts.htm http://www.cooks.com/rec/view/0,1841,155182-234193,00.html http://www.cooks.com/rec/search/0,1-00,broccoli_stuffed_chicken_breast,FF.html
4. Ingredients needed: 8 Roma plum tomatoes, halved lengthwise and seeds removed 4 bunches broccoli rabe (rapini), divided into 8 sections Salt and freshly ground black pepper 1/2 cup plus 2 tablespoons olive oil, divided plus more for coating potatoes 2 finely diced shallots, or 1 white onion, finely diced 1 (750-ml) bottle Marsala 1 cup vegetable stock 1 tablespoon freshly chopped thyme leaves 8 (6-ounce) boneless chicken breasts, skin on 8 ounces smoked mozzarella, sliced 6 to 8 white potatoes, scrubbed and cut into chunks 1/2 cup unsalted butter (1 stick) 1/2 bunch fresh chives, chopped Directions To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool. Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3. For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes. Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives. Happy Cooking =D
5. Im going to give you my super easy recipe because i hate when people copy/paste recipes that have a million ingredients that are totally unnecessary... cut up brocolli really small (or put in a food processor) you can also do this with spinach that's what i use. buy shredded parmesean cheese and mix with brocolli in a big bowl. add in some fresh garlic. lift the skin off the chicken thigh on one end and stuff a little in there then close. if you want to use boneless/skinless breasts slice them in half, stuff, then secure closed with toothpicks. sprinkle the tops with olive oil and garlic powder/italian spices. bake on a cookie sheet for about 400 degrees 35 minutes- make take longer, cut open and check.