4 boneless skinless chicken breasts
1 cup Panko breadcrumbs
1/2 tsp dried basil
1/2 tsp dried oregano
2 tbsp butter, melted
6 tbsp flour
2 cup of broccoli (6-8 florets)
1 cup Old Croc Sharp Cheddar cheese, shredded
Salt & pepper to taste
Preheat oven to 375 F.
Bring a small pot of water to a boil. Add in broccoli and cook for three-four minutes, or until tender. Drain, and chop into small pieces.
Set up your breading station.
Combine the Panko breadcrumbs, basil, oregano and melted butter together on a small plate, season with salt and pepper. Add flour on another plate, season with salt and pepper. Whisk the egg up in a small bowl.
Butterfly each chicken breast by making a cut across each horizontally almost to the other side (but not all the way through) using a very sharp knife. Then open the chicken like a book. You should end up with larger, thinner pieces of chicken. Pound the chicken if necessary so that it's about ¼ inch thick.
Divide the Old Croc Sharp Cheddar cheese and broccoli into four portions, spoon 1 tbsp mixture into each chicken breast. Roll up and secure with tooth picks or kitchen twine. Take each chicken roll and coat in flour, then egg wash, and lastly coat evenly with breadcrumb mixture. Place on parchment lined baking sheet. Place in oven and allow to bake for 30 -35 minutes or until internal temp of chicken is 165 degrees.
Allow chicken to cool for five minutes, remove the toothpicks, and serve.