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Vegetable-Stuffed Chicken Breasts

world.chef's picture
The vegetable stuffed chicken breasts is made with veggies like cauliflower and broccoli along with cheese. Homely and simple, this vegetable stuffed chicken recipe is filling and wholesome. I often prepare this on weekends for a complete meal that really fills me up.
  Chicken breasts 3 Pound, boned, halved, and skinned (3 Large Ones)
  Cauliflower 3⁄4 Pound
  Broccoli 1⁄4 Pound
  Chicken stock 2 Cup (32 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Shallots 2 , minced
  Salt 1⁄2 Teaspoon
For cauliflower sauce
  Swiss cheese 3 Ounce, shredded
  Snipped parsley 2

Rinse chicken breasts; pat dry.
Pound with mallet until even in thickness; set aside.
Remove leaves and tough stalks from cauliflower and broccoli; separate into flowerets.
Simmer covered in 1 inch of stock until tender (about 8 minutes).
Coarsely chop the cauliflower and broccoli; mix with the celery, shallots, and salt.
Spoon mixture onto chicken breasts; roll up carefully and place seam side down in a lightly oiled shallow baking pan.
Spoon cauliflower Sauce over breasts.
Bake covered at 350°F 40 minutes.
Uncover and bake 15 minutes.
Sprinkle cheese over breasts; bake until cheese is melted (about 5 minutes).
Arrange chicken on platter; sprinkle with parsley.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2163 Calories from Fat 420

% Daily Value*

Total Fat 47 g72.6%

Saturated Fat 21.3 g106.4%

Trans Fat 0.3 g

Cholesterol 881.9 mg294%

Sodium 2898 mg120.7%

Total Carbohydrates 58 g19.2%

Dietary Fiber 12.5 g50%

Sugars 19.9 g

Protein 361 g721.8%

Vitamin A 56.4% Vitamin C 475.5%

Calcium 101.1% Iron 78.8%

*Based on a 2000 Calorie diet


Vegetable-Stuffed Chicken Breasts Recipe