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Broccoli Stuffed Chicken


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Broccoli Stuffed Chicken


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Broccoli Stuffed Chicken

You can use this same stuffing recipe for chicken breast cutlets as noted in this recipe or dark meat chicken cutlets, salmon fillets, sole fillets, flounder fillets, sandwich steaks or beef cutlets. It is easy and flavorful and can even be made ahead.


  • Prep Time : 15 min
  • Cook Time : 25 min
  • Chill Time : 20 min
  • Ready Time : 1 hour


5 rolls


  • 1⁄2 cup Thousand island or your favorite dressing
  • 5 thinly sliced cutlets or fillets, about 1 pound
  • 1⁄2 cup seasoned breadcrumbs
  • 2 cups frozen broccoli florets, thawed and drained well (cut lengthwise if large)


1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.
2 In a shallow bowl, pour dressing over cutlets.  Let marinate for 15 to 30 minutes.
3 Fill a second shallow bowl with breadcrumbs.
4 Take one cutlet coated in dressing and lay it in the bread- crumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.
5 Place a few broccoli florets on the edge of the cutlet, florets facing outwards on both sides.
6 Roll up the cutlet and broccoli like you would a jelly roll.
7 Place seam-side down in prepared baking dish.Don’t overcrowd or the rolls won’t crisp when they bake.
8 Repeat with remaining ingredients.
9 spray the rolls with cooking spray.
10 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.

*Any dressing will work here, Thousand Island, Honey Dijon, Italian, French or even Duck Sauce – I love Gold’s!


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




11 Responses to Broccoli Stuffed Chicken

  1. avatar says: Debby G

    Absolutely delicious and easy to make for supper.
    I found the quantities to be a little off – I had a lot of extra broccoli and also marinade, but in general, this recipe is a winner!

  2. avatar says: Mrs.B.

    If I wasn’t going to a shul shabbaton this weekend, I would definatly be making these! Maybe next week.

  3. avatar says: GB

    Making it for shabbat dinner. I had leftover green beans that I used instead of broccoli. About to put in the oven and it looks delicious.

    • avatar says: GB

      Update- it was really yummy. But it could have used a little more kick, maybe some extra pepper or hot sauce mixed with the dressing.

      • Thanks GB for the update. We also love a kick and are always adding heat to our food here. Thanks for the suggestion on this recipe.

  4. avatar says: j israel

    This was delicious! I used honey mustard vinaigrette to marinade the chicken. We will definitely be having this again for Shabbat lunch!

    • YAY YAY YAY! I love that you made it your own! Really it’s so versatile – almost any favorite dressing or marinade will work.

  5. avatar says: raizyj

    Delicious. Didn’t have thousand island, so I used mikee sirachanaise. It added a nice kick. Everyone enjoyed.

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