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Ingredients

For the Chicken

  • 3 Boneless Chicken Breasts
  • 1 ½ Cup Frozen Broccoli Florets (chopped)
  • ½ Small Red Onion (minced)
  • 1 Teaspoon of Garlic (minced)
  • 1 Teaspoon of Butter
  • ¼ Cup Monterey Jack Cheese (shredded)
  • ¼ Cup Cheddar Cheese (shredded)
  • Salt and Pepper to Taste
  • 1 Cup of Flour
  • 1 Cup of Panko Breadcrumbs
  • 1 Cup of Italian Breadcrumbs
  • 2 Eggs
  • ¼ Cup of Milk
  • 2 Cups of Vegetable Oil

For the Cheese Sauce

  • 1 Teaspoon of butter
  • 3 Teaspoon of Flour
  • ¾ Cup of Milk
  • 1 Cup Cheddar Cheese
  • Salt and Pepper to taste

Instructions

  1. Clean the chicken by removing any fat or cartridge that the butcher did not catch.
  2. Pound the chicken out to ¼ inch thick and set aside.
  3. Start your filling by heating a frying pan on high heat and add your butter and onion.
  4. Cook for 2 minutes then add your frozen broccoli and garlic, salt, and pepper.
  5. Continue to cook for 5 minutes, add shredded cheese to the broccoli, turn the heat off and let it cool.
  6. Take 2 tablespoons of the cooled broccoli mixture and place it in the center of your pounded chicken breast.
  7. Roll the breast and broccoli mixture together like a burrito, folding in the sides.
  8. Chill the rolled chicken in the freezer for 10-15 minutes.
  9. Remove from freezer, remove chicken from plastic and make sure chicken is cool but not frozen.
  10. Place the stuffed chicken in your seasoned flour (salt and pepper) and shake off any excess.
  11. Then submerge in the egg mixture, then to the breadcrumb mixture.
  12. Heat oil on medium-high heat.
  13. Place the chicken in the frying pan and cook for 3 minutes on each side until golden brown.
  14. Remove from oil and place on wire rack or paper towel to drain excess oil.
  15. Bake for 15 min at 375 degrees F until internal temperature is 165 degrees F

For the Cheese Sauce

  • Melt butter in a saucepan on medium heat, add flour and stir together, cook for 3 minutes.
  • Add the milk and stir with a whisk to remove any clumps.
  • Add the shredded cheese and continue to mix for 5 minutes.
  • Add salt and pepper to taste.

This cheese sauce is versatile and can be used on baked potato, nachos etc.

Watch How To Make It

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