This was a great, great recipe!  My husband loved it, and it was easier than I had anticipated.  Kudos to the original recipe found at – I only made a couple of changes.

Broccoli and Cheese Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 boneless, skinless chicken breasts, thin (pound thin with mallet, if needed)
  • 75-1 cup Colby jack cheese
  • 1 cup chopped broccoli, frozen
  • 1 Tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • Touch of sea salt
  • 12 toothpicks
  • Pam olive oil cooking spray


  • Preheat oven to 350 degrees.
  • Coat chicken with sea salt, pepper, garlic powder, and paprika
  • Sprinkle Colby jack cheese on chicken breasts, evenly. Save a bit to add to the top of each chicken breast after you fold and toothpick them together
  • Spread chopped broccoli evenly on top of each chicken breast.
  • Fold each chicken breast in half, containing all of the broccoli and cheese you can, and insert about 2-3 toothpicks each to secure it20160816_192857
  • Lightly spray the top of each chicken breast – I actually added a touch of garlic, pepper, and paprika to the top of each20160816_192904
  • Cover baking dish with aluminum foil and cook for about 25 minutes, or until chicken is fully cooked
  • Remove aluminum foil, and sprinkle with remaining cheese
  • Bake uncovered for an addition 5-10 minutes, or until cheese is melted

I served this with some brown rice.  Next time, I’d like to add spinach to the innards of the chicken “roll”, and see how that turns out.  For now, I hope you like it!


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