Today I am doing another chicken roll-up recipe after my Buffalo Chicken Roll-ups were such a success. Today's version includes broccoli and Swiss cheese. It is an easy, healthy meal that incorporates your protein and veggies all in one little package. I don't know about you, but we love chicken roll-ups at my house, and it is fun and easy to come up with your own creations. If you have a favorite combination that you always make, leave it in the comments below and I will give it a try!
Recipe yields 6 servings
12 chicken breasts, thinly sliced or pounded flat
2 heads of broccoli
1/2 lb Swiss cheese
1 large egg
1 cup breadcrumbs
Bring a pot of water to a boil. Insert a steamer (whether it is a rack in the pot or a separate piece that sits at the bottom). Separate florets from stems of broccoli. Chop into small, bite-sized pieces.Place florets in the steaming rack and cover. Boil for 8-10 minutes or until broccoli is soft.
Preheat oven to 350 degrees. Top each chicken cutlet with 1-2 pieces of Swiss cheese and a handful of cooked broccoli. Place ingredients down the middle of the chicken to make it easy when it is time to roll them up.
Starting on the wider side, begin to roll up the chicken while trying to keep all ingredients inside. Place a toothpick through the ends to keep the roll together during the rest of the process.
Coat the rolled chicken in the egg and then cover with breadcrumbs. Spray a baking tray with non-stick cooking spray and line up the chicken onto the tray. After the chicken is coated with the breadcrumbs, you can either remove the toothpick or leave it in throughout the cooking process. As long as you are using wood toothpicks, you will be fine. If you are using plastic toothpicks, you must remove them before putting the chicken in the oven.
Place the chicken in the oven and bake for 25-30 minutes. The tops of the breadcrumbs should be light brown and when you cut into the chicken it should be nice and white. Serve with vegetables, rice or potatoes on the side. Enjoy!