I was honestly a little nervous the first time I tried this recipe. Even though I’ve been comfortable in the kitchen for years, there are always new techniques to learn, and stuffing chicken felt like one of them. To my surprise, the process was much easier than I expected and the results were fantastic—tender chicken wrapped around gooey cheese and flavorful broccoli. This version is adapted from a well-known healthy recipe and is an excellent option when you want a satisfying, balanced meal without a lot of fuss.
The finished pieces are low in calories yet filling, and they make a great dinner the whole family will enjoy. I served mine with extra steamed broccoli on the side for a simple, healthy plate. If you’re trying this for the first time, a few practical tips below will help you feel confident when slicing and rolling the cutlets so the filling stays inside.
RECIPE
Broccoli and Cheese Stuffed Chicken
Recipe adapted from a popular lightened-up home cooking source and adjusted for simplicity and balance.
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Ingredients
- 3 large chicken breast halves (about 24 oz total)
- 1 large egg
- 2 tsp water
- 3/4 cup whole wheat seasoned bread crumbs
- 2 cups broccoli florets, cooked and chopped small
- 5 slices reduced-fat Swiss cheese
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk the egg with the water and a pinch of salt to make an egg wash. Place the breadcrumbs in a separate shallow bowl for breading.
- Slice each chicken breast half into thin cutlets. From one breast half you should be able to get about three thinner slices; you can pound them gently between plastic wrap to make them even thinner and easier to roll.
- Cut each slice of cheese in half. Place a half slice of cheese in the center of each cutlet and top with a small spoonful of chopped broccoli. Fold or roll the chicken around the filling so the cheese is fully enclosed, and secure the seam with a toothpick if needed. Lightly season the outside with a pinch of salt.
- Dip each stuffed chicken roll into the egg wash, then coat evenly with breadcrumbs. Place the breaded chicken on a lightly oiled baking sheet. Lightly spray or brush the tops with a little oil to help them brown.
- Bake for about 25 minutes, or until the chicken is cooked through and the breadcrumbs are golden. Remove toothpicks before serving. Enjoy warm.
Notes & Tips
Serving Size: 1 piece of chicken • Calories: 142 • Fat: 4.9 g • Carbs: 4.8 g • Protein: 3 g • WW Points+: 3 pts
Tips for success:
- If slicing the breast feels awkward, use a very sharp knife and cut horizontally to create thinner slices, or ask your butcher to slice them into cutlets for you.
- Pounding the cutlets to an even thickness makes rolling easier and ensures the chicken cooks evenly.
- Use a small amount of filling—too much will make it difficult to seal the chicken. The cheese will melt and spread as it bakes.
- Remove any toothpicks before serving to avoid accidental bites.
Variations and substitutions:
- Swap the Swiss cheese for mozzarella or a mild cheddar if you prefer a different melt and flavor.
- For extra seasoning, add a teaspoon of Dijon mustard to the egg wash or a sprinkle of paprika to the breadcrumbs.
- To make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
Storage and reheating: Store any leftovers in an airtight container in the refrigerator and reheat thoroughly before serving. These chicken rolls are suitable for meal prep when kept chilled; reheat in the oven or microwave until hot in the center.
Serving suggestions: Serve with a simple green salad, steamed vegetables, or a small portion of whole grains like brown rice or quinoa for a balanced plate. Extra steamed broccoli makes a fresh, fiber-rich side.