Last week I overdid it on red meat. I had lamb chops, a burger, kubbeh, and steak (and probably more that I can’t really remember). I’m pretty sure I had red meat at least once everyday for the entire week.
Generally, for health and preventing high cholesterol reasons, I limit my red meat intake to twice a week – three times max. But last week was a little out of the ordinary meal-wise. While I’m all about free lunches at work, it’s hard to keep track of what I’m eating when I’m hovering outside of a conference room waiting for leftovers and will honestly be willing to awkwardly stand outside the door of a concluding meeting for leftover Roti –it’s that good. I’m thinking I might have had red meat for lunch and dinner on some days.
In an effort to make things right and detox, somewhat, I’ve planned this week’s menu to include chicken, vegetarian meals and fish. That should right my system for a while.
Chicken can get boring – trust me, I know. So to add some flavor to the dinner table, I whipped up Broccoli and Cheese Stuffed Chicken. The bake time is a little long, but that just gives you [read as me] some time to sort through the mail.
Ingredients
- 4 Chicken Breasts
- 2 cups Italian Style Breadcrumbs
- 1 large Egg
- 1 cup All-Purpose Flour
- 1 cup Frozen Chopped Broccoli
- 4 slices American Cheese
- 4 Slices Swiss Cheese
Instructions
- Preheat the oven to 350 F
- Set aside 3 separate bowls: one with the flour, one with the whisked egg and a teaspoon of water, and one with the breadcrumbs and set aside
- Slit the chicken breasts down the middle, the long way, as to butterfly each filet
- Place the butterflied chicken between saran wrap and pound until thinned out, repeat with the rest of the filets
- Place the filet on a flat working surface (I used a cutting board) layer 1 slice of Swiss cheese and 1 slice of American cheese, fold like a taco and spoon he broccoli in the folded space
- Roll up the cheese and place at the top corner of the chicken breast, them roll up the chicken, cheese and broccoli together, and secure with toothpicks
- Dip the rolled chicken in the flour, then the egg wash, then the breadcrumbs
- Place on a greased baking sheet, seam side down
- Repeat with the other chicken
- Bake for 30-40 minutes
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