You can use this same stuffing recipe for chicken breast cutlets as noted in this recipe or dark meat chicken cutlets, salmon fillets, sole fillets, flounder fillets, sandwich steaks or beef cutlets. It is easy and flavorful and can even be made ahead.
Broccoli Stuffed Chicken
Servings
5 Servings
Ingredients
- 1/2 cup Thousand island or your favorite dressing
- 5 thinly sliced cutlets or fillets about 1 pound
- 1/2 cup seasoned breadcrumbs
- 2 cups frozen broccoli florets thawed and drained well (cut lengthwise if large)
Instructions
- 1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray. 2 In a shallow bowl, pour dressing over cutlets. Let marinate for 15 to 30 minutes. 3 Fill a second shallow bowl with breadcrumbs. 4 Take one cutlet coated in dressing and lay it in the bread- crumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 5 Place a few broccoli florets on the edge of the cutlet, florets facing outwards on both sides. 6 Roll up the cutlet and broccoli like you would a jelly roll. 7 Place seam-side down in prepared baking dish.Don’t overcrowd or the rolls won’t crisp when they bake. 8 Repeat with remaining ingredients. 9 spray the rolls with cooking spray. 10 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.
- *Any dressing will work here, Thousand Island, Honey Dijon, Italian, French or even Duck Sauce – I love Gold’s!
YUMMMEEEE!!! I like that idea even better!
Delicious. Didn’t have thousand island, so I used mikee sirachanaise. It added a nice kick. Everyone enjoyed.
YAY YAY YAY! I love that you made it your own! Really it’s so versatile – almost any favorite dressing or marinade will work.
Update- it was really yummy. But it could have used a little more kick, maybe some extra pepper or hot sauce mixed with the dressing.
Thanks GB for the update. We also love a kick and are always adding heat to our food here. Thanks for the suggestion on this recipe.
This was delicious! I used honey mustard vinaigrette to marinade the chicken. We will definitely be having this again for Shabbat lunch!
Making it for shabbat dinner. I had leftover green beans that I used instead of broccoli. About to put in the oven and it looks delicious.
enJOY the shabbaton and I hope you get around to the recipe.
YAY – so happy!
If I wasn’t going to a shul shabbaton this weekend, I would definatly be making these! Maybe next week.
Absolutely delicious and easy to make for supper.
I found the quantities to be a little off – I had a lot of extra broccoli and also marinade, but in general, this recipe is a winner!