CHICKEN BREASTS WITH BROCCOLI STUFFING

SERVES 6

I came up with this recipe one day when we were snowed in and we were out of everything else I looked for in the freezer. As with so many things that are last minute creations, it is delicious. This could be made with freshly cooked broccoli or leftovers if you have them.

INGREDIENTS

6 boneless, skinless chicken breasts, pounded thin

Salt and pepper to taste

2-1/2 cups coarsely ground fresh bread crumbs

1/2 cup chopped onion

2 cups cooked broccoli, finely chopped in processor or with knife

2 teaspoons minced garlic

2 teaspoon olive oil

1 teaspoon dried marjoram

1/4 cup freshly grated Parmesan cheese

Additional salt and pepper

1/2 cup dry red wine

Preheat oven to 350° F. Mix together the breadcrumbs, onion, chopped broccoli, garlic, olive oil, marjoram, Parmesan cheese, salt and pepper. Sprinkle the chicken breast with salt and pepper. Place about 1/2 cup of broccoli stuffing on one end of each breast, then roll and secure with toothpicks or string. Sprinkle the outside with additional salt and pepper. Heat a large ovenproof skillet over high heat. Add just enough olive oil to cover the bottom of the pan. When hot, add the chicken breasts and brown, about 2 minutes per side. Place in oven, surrounding with any additional stuffing you might have, and bake until chicken is done, about 20 minutes, basting a couple times with pan juices. Remove breasts and stuffing from pan. Return pan to burner over high heat; add wine and stir until boiling and all browned bits are removed from bottom of pan. Serve immediately, with juices.

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