3 ½ cups broccoli (525 g), finely chopped, divided
2 cups shredded cheddar cheese (200 g)
1 teaspoon garlic powder
1 teaspoon onion powder
8 oz cream cheese (225 g), 1 package, softened
3 chicken breasts
salt, to taste
pepper, to taste
14 oz cheddar cracker (390 g), 1 package
1 cup all-purpose flour (125 g)
2 eggs
Nutrition Info
Calories 880
Fat 45g
Carbs 66g
Fiber 4g
Sugar 5g
Protein 48g
How to Make It
1. Step
In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
2. Step
On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
3. Step
Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
4. Step
Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
5. Step
Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
6. Step
In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
7. Step
Put the flour into a medium bowl.
8. Step
Whisk the eggs in another medium bowl.
9. Step
Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
10. Step
Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
11. Step
Let the chicken cool slightly, then remove the toothpicks.
