Chicken Broccoli Bombs

5 from 1 vote

Whether you're looking for a weeknight dinner idea or something special for the weekend, this stuffed chicken breast recipe is a winner! Pair it with your favorite side dishes, and you've got a complete meal.

We call them bombs because they are loaded with flavor! The cheese and the broccoli together make this a whole meal all in one. You can make these up ahead of time and keep in the freezer, making for an easy weeknight meal that the entire family will love.

Cook Time30

Chill Time15

Total Time45

Servings:

Calories: 1015kcal

Ingredients

For The Chicken

3 Chicken Breasts Boneless
1 ½ Cup Broccoli Florets Frozen chopped
½ Red Onion small, minced
1 Tsp Garlic minced
1 Tsp Butter
¼ Cup Monterey Jack Cheese shredded
¼ Cup Cheddar Cheese shredded
Salt and Pepper to Taste
1 Cup Flour
1 Cup Panko Breadcrumbs
1 Cup Italian Breadcrumbs
2 Eggs
¼ Cup Milk
Vegetable Oil For frying

For The Cheese Sauce

1 Tsp butter
3 Tsp Flour
¾ Cup Milk
1 Cup Cheddar Cheese
Salt and Pepper to taste

Instructions

For For The Bombs

Clean the chicken by removing any fat or cartilage that the butcher did not catch.
Pound the chicken out to ¼ inch thick and set aside.
Start your filling by heating a frying pan on high heat and add your butter and onion.
Cook for 2 minutes then add your frozen broccoli and garlic, salt, and pepper.
Continue to cook for 5 minutes, add shredded cheese to the broccoli, turn the heat off and let it cool. This is important you need the filling to be cool before you put it in the chicken.
Lay each chicken breast on a single sheet of plastic wrap
Take 2 tablespoons of the cooled broccoli mixture and place it in the center of your pounded chicken breast.
While still in the plastic wrap. Roll the breast and broccoli mixture together like a burrito,
Fold in the sides.
Roll tightly
Chill the rolled chicken in the wrapper in the freezer for 10-15 minutes.
Remove from freezer, remove chicken from plastic and make sure chicken is cool but not frozen.
Place the stuffed chicken in your seasoned flour (salt and pepper) and shake off any excess.
Then submerge in the egg mixture, then to the breadcrumb mixture.
Heat oil on medium-high heat.
Place the chicken in the frying pan and cook for 3 minutes on each side until golden brown.
Remove from oil and place on wire rack or paper towel to drain excess oil.
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.

Notes

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

Nutrition