Post by bee on Jul 30, 2007 19:31:15 GMT -5
Oh yeah, this was good ;D
I made some slight changes so I could do this on the grill. I think it was a wee bit more steps but so worth it. I pounded the chicken thin and then sprayed both sides with olive oil Pam. I seasoned the inside with salt and pepper and then laid a piece of ham on first, then smoked mozzarella cheese and then several broccoli spears (cooked tender crisp). I rolled up the chicken and secured with a toothpick. I mixed the breadcrumbs, parmesan cheese and seasonings as per directions and broke 2 eggs in another bowl (omitted melted butter). I dredged the rolls in eggs first and then the crumbs. I pan sauteed in olive oil until browned on all sides and placed them each on their own piece of heavy duty foil. But before wrapping I drizzled Hollandaise sauce over the top. Placed them on the grill, med-lo heat for about 20 minutes. Serve with the rest of the Hollandaise.
BROCCOLI STUFFED CHICKEN BREASTS
3/4 c. seasoned dried bread crumbs
1 tbsp. Parmesan cheese
Dash of poultry seasoning
Salt and pepper
1 egg, beaten
1 tbsp. plus 1 tsp. butter, melted and cooled
4 chicken breasts, skinned, boned and pounded to 1/4 of an inch thick
2 oz. Mozzarella cheese
2 oz. sliced boiled ham
1/2 c. cooked chopped broccoli
Spray 9 x 13 x 2 inch pan; set aside. On sheet of waxed paper, combine bread crumbs, Parmesan cheese and seasonings; set aside. In small bowl, using fork, combine egg and butter; mix well.
Preheat oven to 375 degrees.
Roll each breast into egg mixture and crumb mixture, coat both sides evenly. On each breasts arrange 1/2 ounce shredded Mozzarella cheese, 1/2 ounce ham and 2 tablespoons broccoli on top of ham. Place near one end for easier roll-up. Roll to enclose filling.
Arrange breasts seams down in baking pan. Bake until tender, about 40 minutes.
Source: www.cooks.com
I made some slight changes so I could do this on the grill. I think it was a wee bit more steps but so worth it. I pounded the chicken thin and then sprayed both sides with olive oil Pam. I seasoned the inside with salt and pepper and then laid a piece of ham on first, then smoked mozzarella cheese and then several broccoli spears (cooked tender crisp). I rolled up the chicken and secured with a toothpick. I mixed the breadcrumbs, parmesan cheese and seasonings as per directions and broke 2 eggs in another bowl (omitted melted butter). I dredged the rolls in eggs first and then the crumbs. I pan sauteed in olive oil until browned on all sides and placed them each on their own piece of heavy duty foil. But before wrapping I drizzled Hollandaise sauce over the top. Placed them on the grill, med-lo heat for about 20 minutes. Serve with the rest of the Hollandaise.
BROCCOLI STUFFED CHICKEN BREASTS
3/4 c. seasoned dried bread crumbs
1 tbsp. Parmesan cheese
Dash of poultry seasoning
Salt and pepper
1 egg, beaten
1 tbsp. plus 1 tsp. butter, melted and cooled
4 chicken breasts, skinned, boned and pounded to 1/4 of an inch thick
2 oz. Mozzarella cheese
2 oz. sliced boiled ham
1/2 c. cooked chopped broccoli
Spray 9 x 13 x 2 inch pan; set aside. On sheet of waxed paper, combine bread crumbs, Parmesan cheese and seasonings; set aside. In small bowl, using fork, combine egg and butter; mix well.
Preheat oven to 375 degrees.
Roll each breast into egg mixture and crumb mixture, coat both sides evenly. On each breasts arrange 1/2 ounce shredded Mozzarella cheese, 1/2 ounce ham and 2 tablespoons broccoli on top of ham. Place near one end for easier roll-up. Roll to enclose filling.
Arrange breasts seams down in baking pan. Bake until tender, about 40 minutes.
Source: www.cooks.com
