These Broccoli & Cheddar Chicken Roll-Ups have become a go-to favorite in our kitchen. We've enjoyed making them together, and they always turn out to be a hit at the dinner table.
The combination of tender chicken, sharp cheddar, and seasoned broccoli wrapped up in a crispy panko crust is simply irresistible. Whether you bake them in the oven or crisp them up in the air fryer, this dish is a delicious way to enjoy a cozy night in with a meal that’s as fun to prepare as it is to eat.
Serves four.
This recipe was inspired by Skinnytaste's Broccoli and Cheese Stuffed Chicken.
Ingredients
- 4 thin chicken breast cutlets
- 4 large broccoli spears
- 1 large egg
- 2 teaspoons water
- 3/4 cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons finely grated Parmesan cheese (plus more for garnish)
- 8 tablespoons cream cheese
- 1 cup shredded sharp cheddar cheese (we use Meijer brand 3 State Sharp Cheddar)
- 2 medium or 1 large tomato, sliced into 8 slices
- Seasonings:
- Kosher salt
- Black pepper
- Garlic powder
- Mrs. Dash Original Blend
- Parsley flakes
- Frankenmuth chicken seasoning (optional)
- Toothpicks or short wooden skewers, soaked in water (to prevent burning during cooking)
Directions
Oven Method:
- Preheat a conventional oven to 425°F (or a convection oven to 400°F). Line a sheet pan with parchment paper or use a silicone mat.
- Place the broccoli in a microwave-safe dish with 1 tablespoon of water. Cover and microwave for 1 minute until soft. Drain and season with 1/4 teaspoon of salt.
- In a small bowl, whisk together the egg, water, and a pinch of salt. Set aside.
- In a separate small, microwave-safe bowl, combine the panko breadcrumbs with 2 tablespoons of extra virgin olive oil. Microwave in 30-second intervals, stirring between each, until the breadcrumbs are golden, about 60 to 120 seconds. Set aside to cool. Once cooled, season the breadcrumbs with a dash each of garlic powder, Mrs. Dash Original Blend, Frankenmuth chicken seasoning, parsley flakes, and about 2 tablespoons of finely grated Parmesan cheese. Mix thoroughly.
- If the chicken isn’t already 1/4-inch thin, pound it with a mallet between two sheets of wax paper or plastic wrap. Season both sides of each cutlet with black pepper, garlic powder, Mrs. Dash Original Blend, Frankenmuth chicken seasoning, and a pinch of kosher salt.
- Spread 2 tablespoons of cream cheese in the center of each chicken cutlet. Top with 1/4 cup of shredded cheddar cheese and a broccoli spear.
- Roll the chicken tightly around the filling, securing the ends with toothpicks or skewers.
- Dip each chicken roll-up into the egg wash, then coat with the seasoned breadcrumbs. Transfer to the prepared sheet pan.
- Bake for 20 minutes, turning the sheet pan halfway through.
- Remove the pan from the oven and top each roll-up with 2 slices of tomato and a generous sprinkle of Parmesan cheese.
- Return to the oven and bake for an additional 5-10 minutes, or until the internal temperature reaches 165°F.
- Let the roll-ups cool for 5 minutes before removing the toothpicks or skewers.
Air Fryer Method:
- Preheat your air fryer to 400°F.
- Place the broccoli in a microwave-safe dish with 1 tablespoon of water. Cover and microwave for 1 minute until soft. Drain and season with 1/4 teaspoon of salt.
- In a small bowl, whisk together the egg, water, and a pinch of salt. Set aside.
- In a separate small, microwave-safe bowl, combine the panko breadcrumbs with 2 tablespoons of extra virgin olive oil. Microwave in 30-second intervals, stirring between each, until the breadcrumbs are golden, about 60 to 120 seconds. Set aside to cool. Once cooled, season the breadcrumbs with a dash each of garlic powder, Mrs. Dash Original Blend, Frankenmuth chicken seasoning, parsley flakes, and about 2 tablespoons of finely grated Parmesan cheese. Mix thoroughly.
- If the chicken isn’t already 1/4-inch thin, pound it with a mallet between two sheets of wax paperor plastic wrap. Season both sides of each cutlet with black pepper, garlic powder, Mrs. Dash Original Blend, Frankenmuth chicken seasoning, and a pinch of kosher salt.
- Spread 2 tablespoons of cream cheese in the center of each chicken cutlet. Top with 1/4 cup of shredded cheddar cheese and a broccoli spear.
- Roll the chicken tightly around the filling, securing the ends with toothpicks or skewers.
- Dip each chicken roll-up into the egg wash, then coat with the seasoned breadcrumbs. Lightly spray the air fryer basket with olive oil, then place the roll-ups in the basket in batches.
- Air fry for 14 to 16 minutes.
- Remove the roll-ups from the air fryer and top each with 2 slices of tomato and a generous sprinkle of Parmesan cheese.
- Return to the air fryer and cook for an additional 5 minutes, or until the internal temperature reaches 165°F.
- Let the roll-ups cool for 5 minutes before removing the toothpicks or skewers.
Serve your dish:
Plate each chicken roll-up and dust with parsley flakes.
Serve with buttered noodles, mashed potatoes with chicken gravy, macaroni and cheese, roasted vegetables, a mixed green salad with a light vinaigrette, or garlic bread.
Enjoy!
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