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Broccoli Stuffed Chicken Breast

This broccoli-stuffed chicken breast is packed with diverse flavors from ham, Monterey Jack cheese, green onions and of course, broccoli! It's a high-protein stuffed chicken breasts recipe that is sure to please your family at the dinner table.


This recipe makes 6 main-dish servings and each serving is worth about 300 calories. This dish is good served with boiled and buttered new potatoes or rice.



  • 1 10-oz package frozen chopped broccoli, cooked (or use equivalent fresh)
  • 2 green onions, minced
  • 1 cup shredded Monterey Jack cheese
  • 3 whole large chicken breasts, boned, halved, skinned
  • 3 1-oz. slices cooked ham, cut into halves
  • 1 cup soft bread crumbs
  • 1 tablespoon minced parsley
  • 1/2 teaspoon paprika
  • Butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk


  1. Drain broccoli well; combine with green onions and 1/2 cup cheese.
  2. Pound each chicken breast half to 1/4-inch thickness.
  3. Top each with a piece of ham and 1/6 of broccoli mixture.
  4. Fold chicken in half over filling; tuck ends under.
  5. Mix bread crumbs, parsley, and paprika.
  6. Melt 1 tablespoon of butter on high 45 seconds; brush over chicken, coat with crumbs.
  7. In 13 x 9-inch dish, cook chicken, covered with waxed paper, on high 10 to 12 minutes, rotating once.
  8. Let stand, covered, while preparing sauce.
  9. In 1-quart bowl, melt 2 tablespoons butter on high 45 seconds; stir in flour, salt, and pepper.
  10. Add milk; cook on high 3-1/2 minutes just until boiling, stirring twice.
  11. Whisk in remaining cheese; serve with chicken.

For more stuffed chicken breast recipes, check out 10 Easy Stuffed Chicken Breast Recipes And Cooking Tips Part 1 and 10 Easy Stuffed Chicken Breast Recipes And Cooking Tips Part 2.


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wax paper in the oven? is that correct?

This sounded great until I got to part where it goes in the microwave. Sorry but I ONLY warm in my microwave. I may try and use parts of this recipe. Thank you.


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