Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Grease a baking sheet with cooking spray or line with parchment paper.
- Butterfly each chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open like a book.
- Place butterflied chicken between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to about 1/2 inch even thickness.
- Microwave broccoli florets for about 1 minute until soft. In a bowl, mix softened broccoli with 1 cup shredded cheddar cheese, cream cheese, garlic powder, onion powder, and pinch of salt until well combined.
- Season chicken breasts with salt, pepper, and Italian seasoning. Place a generous scoop of broccoli-cheddar filling on each flattened breast, leaving about 1/2 inch border around edges.
- Roll up chicken tightly from the thin end toward the thick end. Secure with toothpicks inserted at a slight angle.
- Set up breading station with three shallow dishes: flour in first, beaten eggs in second, and panko breadcrumbs in third. Dip each rollup in flour, then egg, then press firmly into panko to coat completely.
- Arrange breaded rollups on prepared baking sheet with space between them. Lightly spray tops with cooking spray.
- Bake for 25 minutes until chicken reaches internal temperature of 165°F (74°C) and coating is golden brown.
- Sprinkle remaining 1 cup cheddar cheese over rollups during last 5 minutes of baking for melted cheese topping.
- Let rollups rest for 5 minutes before serving. Carefully remove toothpicks and serve hot.
Notes
Can be prepared through breading stage up to 24 hours ahead and refrigerated. For freezing, assemble completely and freeze unbaked for up to 3 months. Bake from frozen, adding 10-15 minutes to cooking time. Always use separate cutting boards for raw chicken and wash hands thoroughly. Remove toothpicks before serving. For extra crispy coating, broil for 2-3 minutes after baking, watching carefully.
