Diva Tasting: Stuffed Chicken…

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.

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