Chicken Stuffed With Broccoli Rice Au Gratin - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chicken Stuffed With Broccoli Rice Au Gratin

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6 small boneless skinless chicken breasts
3 cups rice (cooked)
1 package frozen broccoli (chopped, cooked and drained)
1 cup shredded cheddar cheese
1/3 second olive oil spray
1 tbsp pepper
1 tsp sea salt

Place chicken breast in a freezer bag. Remove the air and seal, then lightly pound chicken breast until thin. Lay out the chicken breast on plastic wrap and season with a sprinkle of sea salt and pepper. Mix together the cooked rice, cooked broccoli and cheese. Put two tablespoons of cheesy rice and broccoli mix inside the middle of the chicken breast. Roll the chicken breast tightly and tuck the sides in and stick toothpicks in them to keep it tight. Place gently into a lightly sprayed casserole baking dish. Bake at pre-heated 350 °F (175 °C) oven for about 25 minutes, depending on the thickness of the breast. Remove from the oven and spray tops of chicken lightly with olive oil spray, then replace the chicken and broil for approximately 10 minutes or until golden brown. Can be served whole, or sliced. It makes a beautiful presentation when sliced in 2 inch slices and served on a thin layer remaining rice mixture.

94 Calories per serving and 29% protein