broccoli swiss stuffed mini chicken breasts

I need to start trying new chicken recipes, but stuffed chicken rolls are so fun to make. The chicken breasts we get at the market are cut smaller than most, so my rolls turn out to be tinier. But tiny food is always cute :)

We had bread at home but I was feeling a bit too lazy to bake the bread and then break it up into small breadcrumbs, and we didn't have any panko in our pantry; so I went with almond meal. The almond meal didn't crisp up like breadcrumbs or panko would have, so I'd suggest to stick to the breadcrumbs instead.


Broccoli Swiss Stuffed Mini Chicken Breasts

adapted from skinnytaste 
yields 4 rolls

Ingredients:

2 chicken breasts (slice each into two thinner cutlets)
1 egg
2 tsp water
1/2 cup bread crumbs or panko 
1 cup broccoli florets cooked and chopped small
1/4 cup Swiss cheese shavings (or slices)
salt
pepper

Directions:

- Preheat the oven to 350° F and line a baking sheet with foil. Spray the foil with nonstick cooking spray.
- To make the egg wash, beat the egg, water, and salt together in a small bowl. Set aside and fill another bowl or plate with bread crumbs or panko.
- On a cutting board or flat surface, season each chicken cutlet with salt and pepper on each side. Lay out the chicken cutlets. Take bits of the broccoli floret and put them on one end of one of the cutlets. Add a bit of the Swiss cheese and roll. Continue adding bits of broccoli and cheese until you reach the end of the cutlet. Use one or two tooth picks to secure the roll.
- Dip the chicken roll into the egg wash and then roll it in the breadcrumbs until it is completely covered.
- Lay the roll onto the foil-lined baking sheet, and repeat the steps above with the three other chicken cutlets.
- Once all of the chicken rolls are placed on the foil, lightly spray them with nonstick cooking spray.
- Bake for 20-25 minutes until the chicken appears opaque. Remove, cut into medallions if desired, and serve.