Broccoli & Cheddar Chicken Rollantini
15 min prep ~ 35 min cook Serves 4
Jazz up dinner tonight with our cheesy chicken rollantini. Serve with a side salad for a perfect weeknight meal.
Ingredients:
- 4 boneless skinless chicken breasts
- 1 cup Panko breadcrumbs
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsps butter melted
- 6 tbsps flour
- 2 eggs
- 2 cups broccoli 6-8 florets
- 1 cup Old Croc Sharp Cheddar cheese shredded
- salt & pepper to taste
Directions
- 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.