broccoli parmesan stuffed chicken

Less than four weeks until graduation. Four weeks baby. FOUR WEEKS! (Name that show.)

It’s hard to believe that this whole blog shenanigan lasted the entire time I was in grad school. I’m hoping that with my move back to Baltimore I’ll be posting more often because:

1) I’ll have friends to cook for. Okay, my sister and her fiance. They count as friends. And the GS.

2) I’ll have much more kitchen space. Yes, I’m living with my sister and her fiance. Basically all the kitchen stuff they registered for is really for me. Happy wedding!

3) I’ll have money. Because I’ll have a real job. What will this feel like?!

4) My job involves working from home part of the time which means I can make really high maintenance recipes. MY FAVORITE.

Speaking of high maintenance, stuffing chicken. What a pain in the neck. It just looks so beautiful! I actually royally messed this one up and pulled it out of the oven too early so the inside was still a liiiiittle bit pink. Cue un-rolling the chicken and putting it back under the broiler to prevent salmonella. So much for presentation. And my grandma was over for dinner! Unforgivable.

Broccoli Parmesan Stuffed Chicken

1 head broccoli, finely chopped

1/2 sweet onion, finely chopped

2 cloves garlic, minced

1/4 cup shredded Parmesan cheese

4 chicken breasts

olive oil, salt, & pepper

Start by sauteing the onions in a little oil. Add the broccoli and garlic and cook on medium-low until the broccoli has softened slightly. Remove from heat, and add the cheese. If you don’t want to use Parmesan, you could use any cheese. Right now I’m in the mood for Swiss.


Pound out the chicken so that it’s relatively thin. I cover each chicken breast with plastic wrap then smack it with a rolling pin. Season both sides liberally. Throw in the broccoli filling and toothpick it all over.
I like to brown them a little bit just for presentation, and then finish them in the oven topped with some more Parmesan cheese. I cooked them for about 15 minutes at 350. I think a little longer at 375 and they would have cooked through. But look how pretty!


I also made strawberry shortcake for dessert, which pretty much makes up for everything including serving people raw chicken. Trust me on this one.


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