It's been slowly heating up here in Phoenix...reached our first triple digits for the year a few weeks ago. Luckily right now we still have cool evenings to give us a break, pretty soon that will go away too. I'm not ready for another summer in the desert! Cooking anything becomes an enormous task during the summer. I need to start cooking one day and having left overs for the week to limit the oven and stove time. Here is a perfect leftover recipe today, Broccoli & Swiss Stuffed Chicken (as seen on Skinny Taste).
You can either filet your chicken breasts or buy the thin cut chicken breast, they just need to be thin enough to roll up.
Place a half a slice of Swiss cheese on each breast and top with chopped broccoli. Careful not to over stuff.
Whisk an egg with a little bit of water in one dish and bread crumbs or panko in another dish. Roll the chicken breast and secure with a toothpick. Dip into the egg wash first and then coat in bread crumbs. I didn't have any toothpicks on hand which made for a difficult time not loosing my fillings, but I did it! They even still held together nicely after baking without the toothpick.
Place in a foil lined baking dish or cookie sheet and bake at 350 degrees Fahrenheit for 25-30 minutes, or until fully cooked through.
The inside is juicy and the outside is crispy. These reheat wonderfully for leftovers so make a bunch!
Broccoli & Swiss Stuffed Chicken
1 large chicken breast, or 2 chicken breast cutlets
1 Tablespoon water
1/2 cup bread crumbs or panko
1 slice of Swiss cheese
1/2 cup broccoli
1/2 cup broccoli
Preheat oven to 350 degrees Fahrenheit. Whisk egg and water together in a small bowl. Pour breadcrumbs or panko in another small bowl. If using chicken breast, filet the breast into two thin halves. Place a half of slice of swiss on each filet. Place broccoli on top of swiss. Roll the chicken breast and secure with a toothpick. Dip into egg/water then into breadcrumbs. Place in a baking dish lined with foil and bake for 25-30 minutes, until cooked through.