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I invented this to use up a small broccoli floret. All of the ingredients were already in my fridge and pantry - a delicious dinner without having to run to the store. I've never stuffed a chicken breast before, so if there is a better method than what I've described below, please let me know! The bread crumbs and cream that I added to the filling really helped keep the chicken moist during cooking by steaming it with flavor from the inside. Swiss or gruyere cheese would be delicious substitutions as well as cheddar - whatever you've got in the fridge. The lemon/herb sauce isn't necesssary but it does add a nice touch when plating and it's also an excellent flavor complement.
- 6 chicken breasts
- 1 cup frozen chopped spinach, thawed and patted dry
- 1 cup broccoli floret, trimmed and chopped into small pieces
- 1⁄4 cup mozzarella cheese, grated
- 2 tablespoons parmesan cheese, grated
- 1⁄3 cup panko breadcrumbs
- 1⁄2 cup heavy cream or 1⁄2 cup milk
- 2 tablespoons lemon juice
- 1 teaspoon ground sage
- 1 sprig rosemary, chopped
- salt and pepper
- 1 egg
- 1⁄3 cup milk
- 2 cups panko breadcrumbs
- 1⁄4 cup olive oil
- 1⁄2 cup milk
- 1⁄2 cup heavy cream
- 1 tablespoon flour
- 1 teaspoon dill
- 2 teaspoons lemon extract (or fresh lemon zest)
- salt and pepper
- fresh parsley, to garnish
- Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray.
- Combine stuffing ingredients in a medium bowl and mix well.
- Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
- Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
- Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
- Heat olive oil in a skillet over medium high heat.
- Beat the egg and milk together until frothy. Season with salt and pepper to taste.
- Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
- Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
- Bake for 30 minutes, or until juices run clear when pierced.
- Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
- Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
- Cook until thickened, stirring constantly, 1-2 minutes.
- Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.