Confession: When I’m being SUPER lazy… I kind of have a thing for these frozen broccoli stuffed chicken breasts (& also these frozen burritos… but that has nothing to do with this post!).

  1. I love… like really LOVE broccoli
  2. Sometimes you want the night off from cooking a full-on meal, so a throw it in the oven meal is a win-win.

My motto is that homemade is always better (and doesn’t have to be all that complicated). You can TASTE the difference, ya’ll.

Anyhow, I got SO excited about making this chicken from scratch. Real chicken. Fresh Broccoli. Fontina. YES. PLEASE.

I inform the hubs, “Hey I’m making Stuffed Chicken with Broccoli and Fontina for dinner!” He goes… “why not stuff it with Zucchini or Asparagus?” I say, “umm because broccoli is the bomb-diggity.”

So off I go to Publix to buy my supplies and I have a strike of genius! Why not used the extra fontina & broccoli in the Israeli couscous I was planning on making?! It will be like Broccoli-Cheese heaven. Done & Done.

Here’s the thing, hubs normally flips over anything I make (he’s good like that). As I’m FUH.REAKING out over how good this chicken is…  I look over at hubs and could tell he was “less than thrilled”. He musters up a, “ya it’s good…” (his best attempt at a compliment).

However I can tell it’s ALL. LIES.

So I start to get mad. You know, because how DARE him not love everything I make, right?! (Total rational thinking here…)

As I get more and more frustrated (because I’m thoroughly enjoying every. single. bite.) hubs finally let’s the cat out of the bag… “Babe, the thing is… I really don’t like broccoli. Like at all. I actually… uhh… hate it.”

Then it “clicks” that I made BROCCOLI and Fontina stuffed chicken with a side of BROCCOLI & Fontina Couscous.

uh. yah.

Pretty much hubs’ worst nightmare.

I’m still trying to figure out how 4 1/2 years into marriage I’m JUST finding this out.

So, if you’re not into broccoli – this dish isn’t for you. Everyone else… dig. in.

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Broccoli & Fontina Stuffed Chicken

Yield: 4 servings

Prep Time: 15-20 minutes

Cook Time: 35-45 minutes

Total Time: 50-65 minutes

Ingredients:

4 boneless skinless chicken breasts, butterflied
1 cup broccoli florets, coarse choppes
1 clove garlic, grated
1/4 teaspoon salt
Pinch of fresh cracked black pepper
3 ounces fontina cheese, cubed into 1/2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon salt
2 eggs
1 tablespoon milk
2/3 cups Panko bread crumbs

Directions:

Preheat oven to 350ºF. Spray a 9 x 13 oven safe dish with non-stick cooking spray. Mix together the broccoli, garlic, 1/4 teaspoon salt and pepper and fontina cheese together in a small bowl. Take the butterflied chicken breasts (may pound them out as well if needed) cut side up and place 1/4 of the broccoli cheese mixture in the center. Roll up the long ends first and secure with a toothpick and then fold in each end securing with additional toothpicks. Make sure the mixture is good and "tucked into" the meat. Repeat with remaining chicken breasts and set aside.

Set up assembly line of 3 dishes. In the first dish, mix together the flour, garlic powder, and salt. in the second dish whisk together the eggs and milk. In the third dish, place the Panko bread crumbs. Take the stuffed chicken and dredge them in the flour, then roll them in the egg wash, and lastly in the Panko. Place in prepare baking dish and bake at 350º for 35-45 minutes (or until chicken reached a minimum of 165º Internal temperature.

Remove toothpicks and serve!