- 6
- 20 mins
- 45 mins
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Ingredients
- 3 large chicken breasts, cut in half lengthwise (you'll have 6 thin cutlets total)
- 1 large egg
- 1 cup Italian seasoned breadcrumbs
- 1 (10 ounce) bag frozen broccoli florets
- 6 slices mozzarella cheese
- cooking spray
- toothpicks
Preparation
Step 1
Preheat oven to 350° F. Line a baking sheet with foil or parchment paper. Spray with cooking spray.
Cook broccoli according to package directions. ( I like to buy the microwavable bag)
Whisk the egg in a medium bowl. Place breadcrumbs in a separate bowl.
Lay the 6 chicken cutlets out on a flat surface. Add one slice of cheese over the chicken and top cheese with 3-4 broccoli florets. Wrap up the sides of the chicken over the filling and secure with toothpicks. (The filling may not be fully covered and that's ok)
Dip the chicken rolls in the egg. Let excess drip off. Then dip in the breadcrumbs to coat entirely. Place coated chicken on the baking sheet. Bake for 25 - 30 minutes, or until chicken is no longer pink.