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Chicken breast stuffed with broccoli and cheese - dipped in egg, rolled in Parmesan cheese crumbs . . . yummy! :eating
I like to make several of these in advance, toss them into the freezer, and just pop one in the oven when I am ready to eat them. It takes a little prep, but is well worth it in the end for the time you save.
Ingredients:
Boneless - skinless chicken breast
Broccoli - two small florets per breast
Cheese - any type you like, however I think Montery Jack melts the best.
2-3 eggs - depending upon how many breasts you will make
cooking oil
Parmesan Cheese - I use a mixture of freshly grated parm, with some of the pre-grated parmesan cheese you get in the green can.
Salt
Pepper
Whatever seasoning you like - sometimes I add basil and oregano, other times I add garlic and lemon pepper, or chili powder and cayenne pepper.
There are a couple of different ways you can do the chicken - First way is to sort of butterfly it. Take a knife and slice the breast ( lengthwise) almost through to the other side - be sure NOT to cut it completely in half.
Or the other way, you can use a meat tenderizer and pound the chicken out until it is nice and flat , and somewhat thin.
Add a couple of broccoli florets ( I've even used cauliflour) to one end of the chicken. Then put a small slice of cheese - ( I measure out 1 ounce, so I am sure of the carb count) in the middle next to the broccoli. Starting at the end with the broccoli, Carefully pull the end of the chicken to cover the broccoli, and continue rolling until the chicken is in sort of a ball. Take each side of the breast and tuck it into the roll so you have sort of a solid "package."
Beat the eggs together . . .
Mix your spices with the parmesan cheese . . .
Grease a baking sheet . . .
Carefully dip the chicken into the egg mixture, and then place into the parmesan cheese, making sure all surfaces are coated. If you are going to eat them right away, place them onto the baking sheet, and pop in the oven for 20 or so minutes, on 350 degrees. I like to serve it with the remaning cup of broccoli. If you are cooking them from a frozen state - I would recommend 30-35 minutes in the oven.
If you want to save them for later, there are a couple of ways - you can place them into a tupperware type container and put them in the freezer, or you can wrap them individually in saran wrap and put them in the freezer. I find that if you are going to put them into saran wrap, it is usually best to toss them into the freezer on a plate for around 30 minutes so that the "breading" can really stick to the chicken.
Make sure to count all of your cheese carbs!
I like to make several of these in advance, toss them into the freezer, and just pop one in the oven when I am ready to eat them. It takes a little prep, but is well worth it in the end for the time you save.
Ingredients:
Boneless - skinless chicken breast
Broccoli - two small florets per breast
Cheese - any type you like, however I think Montery Jack melts the best.
2-3 eggs - depending upon how many breasts you will make
cooking oil
Parmesan Cheese - I use a mixture of freshly grated parm, with some of the pre-grated parmesan cheese you get in the green can.
Salt
Pepper
Whatever seasoning you like - sometimes I add basil and oregano, other times I add garlic and lemon pepper, or chili powder and cayenne pepper.
There are a couple of different ways you can do the chicken - First way is to sort of butterfly it. Take a knife and slice the breast ( lengthwise) almost through to the other side - be sure NOT to cut it completely in half.
Or the other way, you can use a meat tenderizer and pound the chicken out until it is nice and flat , and somewhat thin.
Add a couple of broccoli florets ( I've even used cauliflour) to one end of the chicken. Then put a small slice of cheese - ( I measure out 1 ounce, so I am sure of the carb count) in the middle next to the broccoli. Starting at the end with the broccoli, Carefully pull the end of the chicken to cover the broccoli, and continue rolling until the chicken is in sort of a ball. Take each side of the breast and tuck it into the roll so you have sort of a solid "package."
Beat the eggs together . . .
Mix your spices with the parmesan cheese . . .
Grease a baking sheet . . .
Carefully dip the chicken into the egg mixture, and then place into the parmesan cheese, making sure all surfaces are coated. If you are going to eat them right away, place them onto the baking sheet, and pop in the oven for 20 or so minutes, on 350 degrees. I like to serve it with the remaning cup of broccoli. If you are cooking them from a frozen state - I would recommend 30-35 minutes in the oven.
If you want to save them for later, there are a couple of ways - you can place them into a tupperware type container and put them in the freezer, or you can wrap them individually in saran wrap and put them in the freezer. I find that if you are going to put them into saran wrap, it is usually best to toss them into the freezer on a plate for around 30 minutes so that the "breading" can really stick to the chicken.
Make sure to count all of your cheese carbs!
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