Chicken Breast stuffed with Monterey Jack and Broccoli

This was one we just "invented".  Turned out great!   Serves about 6.

Chicken Breast stuffed with Broccoli and Monterey Jack Cheese - YUM!!

Ingredients

6 boneless, skinless chicken breast halves

1 bunch fresh broccoli

½ large onion, coarsely chopped

2 ½ cups grated Monterey Jack cheese

2 tbl. grated parmesan cheese

1/3 cup Ricotta cheese

1 ½ tsp. garlic powder

pinch of salt

½ tsp. ground black pepper

2 tbl. mayonnaise

olive oil

½ cup chicken broth

¼ cup sherry

2 tbl.  parmesan (for topping)

1/2 cup flour

2 lightly wisked eggs

2 cups bread crumbs

1/4 cup olive oil  

Directions

·         Cut the broccoli heads off the stems, keeping most of the stems to use, and break apart the florets

·         Slice the stem pieces into thin slices

·         Put the stem pieces into a steamer, top with the florets stem-side down, and steam until tender

·         Rinse the broccoli with cold water, drain and allow to cool

·         (do the following in 2 batches – it’s too much to put all into the food processor at once)  Place the broccoli and onion in a food processor and process briefly, until finely chopped

·         Add the Monterey Jack, 1 ½ tbl. parmesan, ricotta, garlic powder, salt, black pepper, and mayonnaise, and process until it all starts to hold together, then chil until ready to use

·         Cut a pocket into each chicken breast half, about ¼” all the way around from the edges (pocket should be about 3” long)

·         Stuff the chicken breasts with the chilled broccoli mixture, pressing it firmly into the pockets            Pre heat oven to 300 degrees

·       Close the openings with tooth pics.                                                                                                        Put the pieces thru the flour..egg..and bread crumbs.                                                                             Heat the olive oil over medium heat and then lightly brown the pieces in the olive oil.                        Place on a tray and bake for 15 min.  Serve.                                                                                                       

·   

·         Cover with aluminum foil and bake at 400° for one hour

·         Uncover and baste with the juice in the baking dish and bake an additional 30 to 45 more minutes, uncovered, at 350°

·         Sprinkle with the additional 2 tbl. of parmesan about 10 minutes before done cooking