Dinner was fantastic last night and so easy to make! How delicious do these Baked Broccoli & Cheddar Chicken Rollintini look?!?! I don’t know about you but I have been doing a ton of running around in preparation for Christmas. Dinner needs to be quick, easy and tasty! I love the classic combination of broccoli and cheddar whether in soup, mac and cheese or stuffed into chicken like these rollintini!
I took some nice big chicken breasts, sliced them in half and pounded them nice and thin. Stuffed them with cooked broccoli and sharp white cheddar then rolled up and secured with toothpicks. Rolled into egg and then seasoned breadcrumbs. For the breadcrumb, I start with Italian seasoned but I typically add a little garlic powder, fresh parsley and grated cheese to give it a little more flavor.
I then placed the chicken rollintini on a lined baking sheet and sprayed the chicken with an organic olive oil and baked until golden. Yup, I got that gorgeous golden color from being baked, no frying here! Absolutely delicious!!! Oh and don’t leave that melted crisp cheese on the baking sheet when they are finished cooking… we fight over those cheesy good pieces!
A little tip, you can make a big batch of these and freeze them for a later date. Just take them out the night before you want to make them and let them defrost in the fridge. I hope you all enjoy this as much as we did.
- 2 lbs chicken breasts
- 2 broccoli crowns, cut into small florets
- sharp white cheddar cheese, sliced or shredded
- 1 egg
- Italian seasoned breadcrumbs
- olive oil spray
- toothpicks
- Preheat your oven to 425 degrees.
- Boil the broccoli until fork tender, drain well. Chop into smaller pieces {this helps everything stay in place} and set aside to cool off.
- Slice the chicken breasts in half creating a thinner breast {on a cutting board, one hand flat on top of the breast, then carefully slice parallel to the cutting board}.
- Place the pieces between two sheets of plastic wrap and pound until thin.
- Lay each piece of chicken flat and place a piece of cheddar and some of the cooled broccoli.
- Roll the chicken up starting with the narrower side of the breast. Secure closed with two or three toothpicks.
- In a bowl whisk together the egg and a Tbsp of water to loosen it a bit.
- Roll the chicken in the egg and then into the breadcrumbs to coat well.
- Place onto a lined baking sheet. Repeat with all the chicken. Spray the chicken well with the olive oil, enough to moisten the breadcrumb.
- Bake the chicken for approx 18 minutes or until golden and cooked through.
christine
Oh yes please! When I was pregnant I was stuck on bedrest for so long so the husband had to “cook” a lot of the time. he always bought these frozen stuffed chicken things that he had to just heat up which were pretty good! These look like those except 1,000,000,000,000 times better! stumbled, yummed!
Angela LeMoine
Christine i know exactly what you mean! I remember them being served up in college. Yea, these are so much better!
reesa lewandowski
This looks and sounds delicious. This type of recipe is right up my alley. I could easily convert this to gluten free too.
Angela LeMoine
Thanks Reesa!! Hopefully the kids would love them too! Mine gobbled them up!