Robert Rothschild Broccoli Cheese Stuffed Chicken Breasts



  • 3-4 Chicken breasts, skinless and boneless
  • Salt and pepper to taste
  • 1 cup Broccoli, diced small
  • 3/4 cup Robert Rothschild Farm Red Pepper Dip with Cream Cheese
  • 1/2 cup Cheddar cheese, shredded
  • 1 TBS Flour
  • 3 Eggs
  • Flour for dredging
  • Panko breadcrumbs
  • Vegetable oil for frying

Preheat oven to 375 degrees. Cut a slit in one end of chicken breast and work down paring knife inside to form a pocket inside breast. Enlarge pocket with fingertips if needed. Season inside with salt and pepper. Blanch broccoli in boiling water for 3-4 minutes. Remove and drain completely. In a medium mixing bowl, combine the Red Pepper Dip with Cream Cheese, broccoli, cheddar cheese and 1 TBS flour. Stuff each chicken breast with about 2-3 tablespoons of the red pepper mixture. Season outside of each breast with salt and pepper, and then dredge in flour and shake off excess. Dip the floured chicken breasts in egg wash (3 eggs beaten with a little water.) Finally, coat the chicken breasts with breadcrumbs. Heat a thin layer of vegetable oil in a large frying pan and fry breasts until lightly browned on each side. Place them on a baking sheet and bake for an additional 18-20 minutes.


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