Rolled Chicken Breasts with Broccoli Stuffing
I came up with this stuffed chicken breasts recipe one day when I was snowed in and was out of everything I looked for in the freezer. As with so many recipes that are last minute creations, this Italian-flavored main dish is quick, easy and delicious. You can use freshly cooked broccoli, frozen and thawed broccoli, or leftovers if you have them on hand. The recipe can be made in any amount needed
- 2 cups cooked fresh broccoli, or frozen, thawed
- 2-1/2 cups coarse fresh breadcrumbs
- 1/2 cup chopped onions
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
- 1 teaspoon dried marjoram
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 6 boneless, skinless chicken breasts, about 5 ounces each, pounded thin
- 1/2 cup dry red wine
Preheat oven to 350° F. Finely chop the broccoli with a knife or in the processor, being careful not to puree. 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 butcher's twine. Season 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. Add the chicken breasts and brown, about 2 minutes per side. Place in oven, surrounding with any extra stuffing, and bake until chicken is done, about 20 minutes, basting a couple times with pan juices. Remove breasts and stuffing from pan; tent with foil. Return pan to burner over high heat; add wine and water if needed to cover bottom of pan. Stir until boiling and all browned bits are removed from bottom of pan. Drizzle chicken with juices and serve immediately, with extra stuffing as a bed for the chicken or served on the side.