This week my meal planning has been on point! Yay me!! Through July I found we were really winging it and not planning ahead as we normally do during the school year so before we headed to the root cellar grocer on Monday (Holiday day) afternoon I made my meal plan and grocery list for the rest of the week. On Tuesday we enjoyed homemade turkey burgers with veggies for dinner and last night I made these lovely white cheddar and broccoli stuffed chicken roll ups!
Everyone really loved these and they were super easy to put together too. I made a small pot of brown rice as a side dish for the boys along with some veggies to complete the meal and I was surprised to see the kids gobble it up!
White Cheddar and Broccoli Stuffed Chicken
4boneless, skinless chicken
thin 1 cupshredded white cheddar cheese 1 cup chopped broccoli fresh or frozen
Ground black pepper
Paprika 1/2 tbsp Olive Oil
Preheat oven to 350 degrees. If your
chicken breasts are not already thin, pound them with a mallet or rolling pin until
thin. This makes the chicken easier to fold in half. Place them in a baking
dish or parchment lined baking pan.
Pulse fresh broccoli in the food
processor to make very small pieces, the smaller the better. Or chop broccoli into small pieces.
Coat chicken with sea salt, pepper,
garlic powder and paprika.
Sprinkle white cheddar cheese evenly on
top of the chicken breasts. You can save a little bit to add to the top after
you fold them if desired.
Sprinkle chopped broccoli evenly on top
of the cheese. The smaller you chopped your broccoli, the easier it stays on
when you fold it.
Fold your chicken breasts in half and
secure with 1-2 toothpicks each.
Brush the tops of the chicken breasts
with olive oil and sprinkle with more sea salt and pepper.
Place Chicken into the Oven. Cook for about 20 minutes or until chicken is
If desired sprinkle chicken with the
remaining cheese and then bake uncovered for an additional 5 minutes, or until
cheese is melted.