Microwave Broccoli Stuffed Chicken Breasts Recipes

Steps:

• Drain broccoli well; combine with green onions and 1/2 cup cheese in a large bowl and mix.
• Pound each chicken breast half to 1/4-inch thickness, and top each with a piece of ham and 1/6 of broccoli mixture.
• Fold chicken in half over filling; tuck thinner ends under (use toothpicks to hold in filling if necessary).
• Mix bread crumbs, parsley, and paprika.
• Brush about a tablespoon of melted butter over chicken, and coat with seasoned crumbs.
• In a 13"x9" baking dish, cook chicken, covered loosely with waxed paper, on High 10 to 12 minutes (until fork tender) (High heat on my microwave is 800 watts.).
• Let stand, covered, while preparing sauce.
• In a 1-quart bowl, stir together remaining 2 tbsp butter, flour, salt, and pepper.
• Stir in milk gradually; cook on High 3 1/2 minutes or until boiling, stirring twice.
• Add remaining cheese, whisking until melted; serve with chicken.

Steps:

• Preheat oven to 400 degrees F. Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
• Meanwhile, pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to stuffing; mix lightly.
• Spread the mix evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each breast from one of the short ends, enclosing the stuffing mixture.
• Place chicken, seam-sides down, in 13x9 inch baking dish.
• Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
• Bake 30 minutes or until chicken is cooked through.

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
• Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
• Bake 30 min. or until chicken is done (165ºF).

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
• Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
• Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
• Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
• Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
• Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
• Remove the chicken breasts from the oven and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Spray a 9x13 inch pan, set aside.
• On a sheet of waxed paper, combine bread crumbs, parmesan cheese, and seasonings, set aside.
• In small bowl, using fork, combine egg and butter and mix well.
• Preheat oven to 375 degrees.
• Roll each pounded breast into egg mixture and then into crumbs, coating both sides evenly.
• On each breast arrange 1/2 oz. cheese, 1/2 oz. ham and 2 tablespoons brocoli on top of ham.
• Place near one end for easier rollup. Roll to enclose filling.
• Arrange breast seams side down in baking pan.
• Bake until tender at 350 degrees for about 40 minutes.

Steps:

• Place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. Flatten breast to a thickness of 1/2 cm (1/4 inch), taking care not to tear the chicken. Repeat with remaining chicken breasts.
• Place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. Drain and chop finely. Stir warm broccoli into goat cheese until well combined.
• Place 1/4 of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. Use 2-3 toothpicks to secure. Repeat with remaining 3 breasts.
• In a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. Add sweet & sour sauce to the pan along with 1/4 cup (60 mL) water. Cover and simmer until chicken is cooked through, about 12 minutes.
• Slice chicken and serve with sauce poured over top.
• Too busy to cook? Try VH Steamers Kung Pao Chicken from the company's line of frozen entrees. Packed with crisp vegetables and Asian-inspired sauces, these flavourful meals are ready in less than five minutes.
• Additional recipe ideas are available online at www.vhsauces.ca.

Steps:

• Microwave rice according to package directions; set aside. Place butter in a microwave-safe 2-1/2-qt. dish; cover and microwave on high for 2 minutes or until melted. Add the broccoli, cheese, onion, celery, green pepper and garlic powder., Cover and microwave on high for 2-4 minutes or until vegetables are crisp-tender. Stir in the soup, chicken and rice. Cover and microwave at 70% power for 2 minutes or until heated through.

Steps:

• Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
• Stir in the crumbs and the parsley.
• Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool.
• Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
• Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
• Cover and cook on high for 3mins, stirring or shaking after 1 minute.
• Remove top layer of plastic from the breasts and place some filling on each breast.
• Roll up and secure with toothpicks.
• Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
• Arrange breasts evenly in a circle on a flat dish.
• Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
• Stand 2-3 minutes before serving.
• Either leave whole to serve or cut into slices.
• Serve either with hot vegetables or a salad.