Chicken Breasts Stuffed With Broccoli, Spinach and Cheese

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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