Friday, April 5, 2013

Broccoli Cheese Stuffed Chicken

2 cups fresh broccoli florets
1 cup fresh pre-sliced baby portabellas
1 pkg (6oz) refrigerated four-cheese and bread crumb mix, divided
1 jar (15oz) Alfredo sauce, divided
1.25 lb boneless chicken cutlets
3 tbsp mayonnaise
1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 375. Chop broccoli and mushrooms into small bite-size pieces. Open bag of bread crumb cheese mix and combine contents until blended.

2. Combine broccoli, mushrooms, 1 cup bread crumb cheese mix and 1 cup Alfredo sauce. Spread remaining sauce in 2-quart baking dish.

3. Coat both sides of chicken with mayonnaise, salt and pepper. Place 1/3 cup broccoli mixture in center of each cutlet, roll chicken around stuffing, and place seam-side down in baking dish. Add remaining broccoli mixture around chicken.

4. Sprinkle remaining bread crumb cheese mix over top of chicken. Bake 25-30 minutes or until chicken is 165 degrees.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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