Stuffed with bright green broccoli and
topped with Jarlsberg cheese, these chicken breasts slice beautifully
for a party plate. Shallots, mushrooms and a splash of Madeira
add a French flavor to the filling.
Broccoli-Stuffed Chicken
Breasts
1 tablespoon canola or vegetable oil
1/2 cup minced shallots
1 pound mushrooms, minced
2 cups broccoli flowerets
2 tablespoons Madeira
2 tablespoons freshly grated Parmesan
cheese
1/2 cup shredded reduced-fat Jarlsberg
or Swiss cheese (divided use)
Heat oil in a wide frying pan over medium
heat. Add shallots and mushrooms; cook, stirring occasionally,
until shallots are soft, about 5 minutes.
Add broccoli and Madeira; cover and cook,
stirring occasionally, until broccoli in tender-crisp to bite,
about 5 minutes. Remove from heat and stir in Parmesan cheese
and 1/4 cup Jarlsberg cheese; let cool.
Rinse chicken and pat dry. Place each
breast half between 2 sheets of plastic wrap and pound with a
flat-surfaced mallet to a thickness of about 1/4-inch.
In center of each pounded chicken piece,
mound a sixth of the broccoli-mushroom mixture. Roll chicken
around filling to enclose. Set chicken rolls, seam side down,
in a greased 13 x 9 x 2-inch baking pan. Sprinkle evenly with
remaining 1/4 cup Jarlsberg cheese.
Bake in a 450*F oven until meat is no
longer pink and filling is hot in center, about 15 minutes; cut
to test. Then broil 4 to 6-inches below heat until cheese is
browned, about 2 minutes.
