Broccoli And Ham Stuffed Chicken Breasts Recipe

Name: Broccoli And Ham Stuffed Chicken Breasts
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 1 cup bread crumbs; 1/2 cup grated Parmesan cheese; Poultry Seasoning; 1/4 teaspoon salt and 1/4 teaspoon black pepper; 1 large egg; 1 tablespoon butter, melted; 8 boneless & skinless chicken breasts; Mozzarella Cheese; 1 cup shredded ham; 2 cups broccoli florets; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/4 cup chopped green onions; 2 tablespoons cream of celery soup; Cooking spray; Toothpicks

Craving a restaurant-quality meal without the restaurant price tag? This Broccoli and Ham Stuffed Chicken Breast recipe is a family favorite that's both delicious and surprisingly easy to make! Inspired by an expensive restaurant dish, this recipe delivers juicy chicken breasts bursting with savory ham, tender broccoli, and a crispy breadcrumb topping. A simple yet elegant weeknight dinner, perfect for impressing your family and friends. Get ready to experience the best stuffed chicken you've ever tasted!

Prep Time 20 mins

Cook Time 60 mins

Calories 464.5 kcal

Protein 86g

Rating 5.0 (1 Reviews)

Broccoli And Ham Stuffed Chicken Breasts

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Broccoli And Ham Stuffed Chicken Breasts

1 cup bread crumbs
1/2 cup grated Parmesan cheese
Poultry Seasoning
1/4 teaspoon salt and 1/4 teaspoon black pepper
1 large egg
1 tablespoon butter, melted
8 boneless & skinless chicken breasts
Mozzarella Cheese
1 cup shredded ham
2 cups broccoli florets
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup chopped green onions
2 tablespoons cream of celery soup
Cooking spray
Toothpicks

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How to Make Broccoli And Ham Stuffed Chicken Breasts

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13 inch baking pan with cooking spray and set aside.
In a medium bowl, combine 1 cup bread crumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
In a small bowl, whisk together 1 large egg and 1 tablespoon melted butter.
Trim the thickest part of each of 8 chicken breasts to even out the thickness. Gently pound each breast to about 1/4 inch thickness using a meat mallet or the bottom of a heavy pan.
Steam or microwave 2 cups broccoli florets until tender-crisp. Drain well and stir in 1/4 cup chopped green onions, 2 tablespoons cream of celery soup, salt, and pepper to taste.
Place 1/4 cup of shredded ham and 2 tablespoons of the prepared broccoli mixture on one end of each chicken breast.
Roll up each chicken breast tightly and secure with a toothpick if needed.
Dip each rolled chicken breast into the egg mixture, then dredge in the breadcrumb mixture, ensuring both sides are evenly coated.
Arrange the chicken breasts seam-side down in the prepared baking pan.
Bake for 40-45 minutes, or until the chicken is cooked through and the bread crumbs are golden brown.
Let rest for 5 minutes before serving. Enjoy!