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Growing up my Mom used to make chicken kiev every once and awhile. As we got older, everybody grew to not like this dinner all that much and she hasn’t made it in years. I actually liked chicken kiev…but I think it had more to do with the full layer of breading than anything else.
I don’t think this can technically be considered chicken kiev…but it’s similar to what I remember growing up so this is what I’m comparing it to. Chicken kiev police stay away!
Chicken is by far the meat I eat most often. I’m not into red meat and pork is good…but only once every couple of months. Chicken is good several times a week in my books so I always welcome new ways to cook chicken.
This one is super easy to prepare and I love that there’s a cheesy broccoli filling. The panko crust is very light so it doesn’t leave you feeling heavy when you’re done. We served our Broccoli and Cheese Stuffed Chicken with yesterday’s glazed carrots (oh em gee) and it was a perfect meal.
Here’s what you’ll need
Cut the cheese into rectangles
Prep your dredging bowls: flour, egg wash and panko
Layer the cheese and broccoli on top of the chicken breasts
Coat in flour tapping off the excess, then egg wash and finally panko
A great dinner! We served ours with charred carrots.
Yield: 4 servings
Ingredients
1 slice mozzarella cheese
1 slice swiss cheese
¾ cups broccoli (fresh or frozen), chopped
4 boneless, skinless chicken breasts
½ cups flour
1 egg, beaten with 1 tablespoon water
½ cup Panko
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
If the chicken breasts are thick, use a mallet to pound them thin enough to fill and roll. Make sure to keep the thickness even so that they cook evenly throughout.
Cut each slice of cheese into 4 even rectangles. Lay a piece of swiss and a piece of mozzarella on top of each chicken breast. Place some of the chopped broccoli on top of the cheese in the center of the chicken. Starting with the short end, roll the chicken up as tight as you can and place it seam side down on a plate. Repeat with the remaining chicken breasts.
Prepare 3 bowls for the dredging process. Place flour in one, egg wash in the second and panko in the third. Season the flour with salt and pepper. Dredge the chicken in flour and tap off the excess. Then coat in egg wash and then in breadcrumbs. Place seam-side down on the lined baking sheet. Bake for about 25-30 minutes, until cooked through.
Source: a Live Love Pasta original
Oh this is a neat way to serve chicken! I always sort of shied away from chicken cordon bleu (the closest I’ve ever had to chicken kiev I think) because it was so heavy, but this looks delicious without being overwhelming
Are you serious? Yes you are and I’m so, so happy.
OH…we’re serious!
Love the sound of these! Great easy way to make chicken more exciting!