Skinny Broccoli and Cheese Stuffed Chicken

• Meat

  • 3 oz Chicken breasts, boneless skinless

• Produce

  • 1 cups Broccoli, cooked

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tbsp Italian seasoning
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, whole wheat
  • 1/4 cup Panko breadcrumbs

• Dairy

  • 3 Of the laughing cow original swiss cheese, wedges

• Other

  • 6 toothpicks

Found on skinnymom.com

Description

Ingredients

• 3 — 8oz boneless, skinless chicken breasts
• 1-2 cups cooked broccoli, chopped
• 3 wedges of The Laughing Cow® Original Swiss Cheese
• ¼ cup Panko breadcrumbs
• ¼ cup whole wheat breadcrumbs
• 1 Tbsp Italian seasoning
• 1 tsp black pepper
• 1 tsp salt
• 2 egg whites
• 6 toothpicks

Directions

• Preheat the oven to 350 degrees.
• Wash and dry the chicken breasts. Slice the chicken breasts length wise into two equal sized cutlets. You should have 6 cutlets.
• Line a cookie sheet with parchment paper.
• Place egg whites in a shallow dish and set aside.
• Mix Panko breadcrumbs, whole wheat bread crumbs, Italian seasoning, salt, and pepper in a separate shallow dish and set aside.
• Open The Laughing Cow® Cheese wedges and separate into 6 equal pieces. Spread one piece of The Laughing Cow® Cheese onto chicken cutlet. Add the cooked broccoli on top of the cheese. Roll chicken cutlet as tight as possible. Secure with 1-2 toothpicks.
• Next, take the secured cutlet filled with cheese and broccoli and brush lightly with egg whites. Immediately, place chicken cutlet into bread crumb mixture to cover. Place secured chicken cutlet, seam-side down, onto cookie sheet lined with parchment paper.
• Repeat steps with other chicken cutlets. Spray chicken cutlets lightly with nonstick cooking spray.
• Bake chicken cutlets for 20-25 minutes until done.