Conference rocks::weight_control

448.0. "Broccoli-Stuffed Chicken Breasts" by STRATA::ALORD () Wed May 10 1989 16:31

    Broccoli-Stuffed Chicken Breasts
    
    3/4 cup seasoned dried bread crumbs
    1 tablespoon grated Parmesan cheese
    Dash each poultry seasoning, salt and pepper
    1 egg, beaten
    1 tablespoon plus 1 teaspoon margarine, melted and cooled
    4skinned and boned chicken breasts (3 ounces each), pounded to 1/4-inch
    2 ounces Swiss or Provolone cheese
    2 ounces sliced boiled ham
    1/2 cup cooked chopped broccoli
    
    Spray 13 x 9 x 2-inch baking pan with Pam and set aside. On sheet
    of wax paper or a paper plate combine bread crumbs, Parmesan cheese,
    and seasonings; set aside. In small bowl, using fork, combine egg
    and margarine, mixing well.
    
    Preheat oven to 375 degrees F. Dip 1 chicken breast into egg mixture,
    then into crumb mixture, coating both sides evenly; repeat procedure
    with remaining breasts, being sure to use all of egg and crumb mixture.
    
    On each breast arrange 1/2 ounce Swiss (or Provolone) cheese, then
    1/2 ounce ham; spoon 2 tablespoons broccoli onto each portion of
    ham, near 1 end, and roll to enclose filling. Arrange breasts seam-side
    down in prepared baking pan and bake until chicken is tender, about
    40 minutes.
    
    Makes 4 servings.
    
    Each serving provides: 3 protien exchanges; 1 bread exchange, 1/4
    vegetable exchange, 1 fat exchange, 25 optional calories.
    
    The only thing I changed when I made this recipe was to use frozen
    broccoli spears. They stuck out both ends of the chicken, but it
    increased the veggie to 1 full and caused no problems cooking.
    
    This recipe is so good that I would serve it to guests.