For lunch we had Chicken Stuffed with Broccoli & Cheese. The original recipe called for broccolini, but my local grocery store does not carry broccolini so I went with good, ‘ole broccoli for this recipe. It looks like it might be a lot of work, but honestly, it’s pretty quick to throw together. I assembled the whole thing in a couple of minutes before heading off to church this morning. (That way we could have a quick meal when we got home, since it only takes 20 minutes to cook.)
We both thought the recipe was terrific and I would definitely make it again. You just have to not mind your hands getting a little messy preparing the chicken!
Chicken Stuffed with Broccoli & Cheese
(adapted from Taste of Home)
4 boneless skinless chicken breast halves
1 cup of broccoli, cut into long strips
1/2-3/4 cup shredded Italian cheese blend (or use mozzarella and parmesan)
3 Tablespoons flour
1/8 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon paprika
2 egg whites
1 Tablespoon milk
3/4 bread crumbs
1-2 Tablespoons fresh parsley (or 1 teaspoon dried)
1. Steam broccoli for a couple of minutes to slightly tenderize before using in the chicken.
2. Flatten chicken to about 1/2 inches thickness. (I did this by putting the chicken on a cutting board, covering it with a couple layers of wax paper and using the flat side of my meat tenderizer). Place about 1/4 cup of broccoli strips lengthwise on each chicken breast. Add 2 heaping Tablespoons of cheese to each chicken breast. Roll each chicken breast up and secure with toothpicks.
3. Make an assembly line of 3 small bowls. In the first bowl, mix the flour, salt, garlic powder, and paprika. In the second bowl, whisk the egg whites and milk together. In the third bowl, mix the bread crumbs and parsley together. Roll your prepared chicken rolls first in the flour mix, then dip in the egg mix, and thoroughly coat with the bread crumb mix.
4. Place each roll in a greased baking dish. Bake, uncovered at 450° for 20 minutes or until chicken is no longer pink inside. Don’t forget to toss out your toothpicks and serve immediately!
The Rosemary Polenta was pretty good. When I found the recipe in my Taste of Home magazine, I had no clue what polenta was, but I thought I would give it a shot since it looked good in the picture! It’s a bit like grits since it’s made of cornmeal and I’m not a super big fan of grits, but I still liked this recipe. I originally bought a tube of precooked polenta for this recipe but after doing some research on the internet, I found out that it is much better homemade (no surprise there!). So I guess I’ll have to give polenta another shot in the future and this time make it from scratch. There are so many ways to eat/cook it!
My tube of polenta did not have any instructions on it, so I had to browse the internet for instructions on how to make soft polenta. I mostly didn’t come up with much help, but David really liked the polenta I ended up with at least. 🙂
(adapted from Taste of Home)
1 tube precooked polenta
1/3-2/3 cup water or milk (I used both!)
1/2 cup Parmesan cheese
1/2 teaspoon crushed rosemary
parsley and black pepper for garnish
1. Mash polenta (I used a potato masher for this task) and place in saucepan. Add in the milk/water, cheese and rosemary. Heat through, adding more milk if necessary. Sprinkle with parsley and pepper before serving. Yield: 4 servings.