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Broccoli-Stuffed Chicken

Total Time

Prep: 15 min. Bake: 40 min.

Makes

2 servings

I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse. Mother served fried chicken every Sunday, but sometimes she surprised us with this broccoli-stuffed chicken. No arguments then as to who got what piece of chicken! —Donald Laugherty, Connellsville, Pennsylvania
Broccoli-Stuffed Chicken Recipe photo by Taste of Home

Ingredients

  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup finely chopped fresh broccoli
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chicken broth

Directions

  1. Preheat oven to 350°. Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with toothpicks.
  2. Place, seam side down, in an 8-in. square baking pan; add broth. Cover pan loosely with foil. Bake 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, until chicken is no longer pink, about 10 minutes longer. Remove toothpicks before serving. If desired, thicken pan juices for gravy.

Broccoli-Stuffed Chicken Tips

What can you serve with broccoli-stuffed chicken?

This broccoli-stuffed chicken pairs nicely with a variety of side dishes and salads, such as veggie and barley pilaf or herbed potatoes.

How do you thicken the pan juices to make gravy for this broccoli-stuffed chicken?

In a small bowl, whisk together equal parts cornstarch and cold water to make a paste (also called a slurry). Whisk this into the warm pan juices, heating until thick. You can also mash together equal parts flour and room temperature butter to make a roux; stir this into the pan juices until thickened for a slightly richer gravy.

Can you use black pepper instead of white pepper?

White pepper has a more delicate—almost floral—and earthy flavor than black pepper's sharper bite. Feel free to substitute if you prefer the stronger pepper flavor, especially in recipes that don't depend on white pepper for much of the flavor. This recipe combines white pepper with other seasonings, so an equal substitution should be fine.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 stuffed chicken breast half: 324 calories, 14g fat (7g saturated fat), 123mg cholesterol, 822mg sodium, 6g carbohydrate (1g sugars, 2g fiber), 43g protein.

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