Stuffed Chicken with Broccoli
4-6 Each Thin Chicken Breast Cutlets
Sea Salt And Ground Black Pepper To Taste
1 Lg Container Whipped Garlic And Herb Cheese Spread, Softened
1 Cup Frozen Broccoli Florets, Thawed Drained And Finely Chopped
1 Sm. Package Cremini Mushrooms Chopped
1 Cup Shredded Sharp Cheddar Cheese
8 Each Toothpicks, Or As Needed
4 Tablespoons All-Purpose Flour
½ Teaspoon Paprika
2 Tablespoons Olive Oil
Step 1 Preheat the oven to 375 degrees F (190 degrees C).
Step 2 Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
Step 3 stir container of cream cheese to a creamy consistency. Fold in broccoli , shredded Cheddar cheese and mushrooms stir to combine.
Step 4 Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
Step 5 Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
Step 6 Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
Step 7 Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve wild rice or mashed potatoes.