Ingredients:
3 ½ cups (525 g) broccoli, finely chopped, divided
2 cups (200 g) shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
8 oz (225 g) cream cheese, softened
3 chicken breasts
Salt, to taste
Pepper, to taste
14 oz (390 g) cheddar crackers, 1 package
1 cup (125 g) all-purpose flour
2 eggs
Instructions:
Prepare the Filling:
In a small bowl, microwave 1½ cups (225 g) of the finely chopped broccoli for 1 minute until slightly softened.
Add the shredded cheddar cheese, garlic powder, onion powder, and softened cream cheese to the microwaved broccoli. Mix thoroughly until well combined. Set this broccoli cheddar mixture aside for later use.
Prepare the Chicken:
Butterfly the chicken breasts by slicing them in half horizontally to create 6 thin chicken cutlets. Cover each cutlet with plastic wrap and gently pound with a rolling pin or heavy pan to tenderize them evenly.
Remove the plastic wrap and season both sides of each cutlet with salt and pepper to taste.
Roll the Chicken:
Place a generous scoop of the broccoli cheddar mixture onto each chicken cutlet and spread it evenly across the surface.
Starting from the tapered end, carefully roll up each chicken cutlet, securing them tightly with 2 toothpicks. Repeat this process with the remaining chicken cutlets.
Preheat and Prepare Coating:
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper for easy cleanup.
In a resealable plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Transfer the crumbs to a large bowl and mix in the remaining chopped broccoli.
Coat the Chicken Rolls:
Set up a breading station with three bowls: one for flour, one for the whisked eggs, and one for the broccoli-cheddar cracker crumb mixture.
Using tongs, dip each chicken roll in the flour, coating it fully and shaking off any excess. Next, dip it into the whisked eggs, ensuring it’s completely covered. Finally, roll it in t