It’s a show on the Food Network where esteemed chefs are given a basket of ingredients. The goal is to transform the ingredients into an unforgettable dish. The ingredients range anywhere from oysters to peanut butter.
I feel like I play this game often. Granted, not for a grand prize of $10,000, but still… I play the “What’s in the pantry?” game.
Tonight the ingredients included chicken breast, cheese, and broccoli. I noticed I had breadcrumbs as well (I had panko but regular breadcrumbs work better for this recipe if you can help it) so I opted to make stuffed chicken breasts. If I didn’t have breadcrumbs, I would have went the chicken, broccoli, rice casserole path.
But this way, everything’s all wrapped up into a deliciously golden package. Yes please.
Anywho, make this some time. This recipe is super easy and rather versatile. You roll things into a slab of chicken, bake, and bam – tasty dinner! It’s almost magic. Almost.
3 large chicken breasts, cut in half lengthwise (you'll have 6 thin cutlets total)
1 large egg
1 cup Italian seasoned breadcrumbs
1 (10 ounce) bag frozen broccoli florets
6 slices cheddar cheese
salt and pepper
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Cook broccoli according to package directions.
Whisk the egg in a shallow bowl. Place breadcrumbs in a separate shallow bowl.
Lay the chicken cutlets out on a flat surface. Salt and pepper each side of the cutlets. Add one slice of cheese over the chicken and top cheese with 4-5 broccoli florets. Wrap up the sides of the chicken over the filling and secure with toothpicks.
Dip the chicken rolls in the egg. Let excess drip off. Then dip in the breadcrumbs and roll to coat entirely. Place coated chicken on the baking sheet. Bake for 20 - 25 minutes, or until chicken is no longer pink. The internal temperature of the chicken should be 165. Remove the toothpicks and serve.