This easy recipe for Broccoli Cheddar Chicken Roll-Ups can be made in advance and baked when ready for dinner. It’s family-friendly and perfect for any night of the week.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I have not been compensated for my time.
My family loves chicken! When I decided to enter this contest that required using Cabot Cheese, I jumped at the opportunity.
I knew my recipe submission had to be a chicken dish. After tossing around ideas with my youngest son, who loves both broccoli and cheese, we settled on this dish.
This is not the first time I’ve used Cabot Cheese. Actually, it’s my preferred brand of cheese. It’s just creamy, almost melts in your mouth, delicious.
I never, ever buy the pre-shredded cheeses in the dairy section. They have an anti-caking ingredient that affects how the cheese melts. I prefer to grate my own cheese for things like tacos, mac and cheese, or any other cheesy recipe.
A few fun facts about Cabot – Did you know:
- All Cabot Cheddars are naturally aged
- They are 100% naturally lactose-free
- They are also naturally gluten-free
- In addition to cheese, Cabot also makes Greek yogurt, sour cream, cottage cheese, whey protein, and butter, which is another favorite.
- Most importantly, Cabot is a cooperative owned by 800 farm families throughout New England and 100% of profits go back to the farmers.
Cabot cares about their farmers and that’s important to me. My grandfather and father owned a farm in Illinois. Without farmer’s, there would be no food chain.
How to butterfly a chicken breast for broccoli cheddar chicken roll-ups
A note on a technique I’ve not ever written about before, though I’ve used many times personally. If you’ve never butterflied a chicken breast before, it’s pretty easy, you just have to be careful.
Using a paring knife, cut into the thick side of the chicken breast and carefully cut so breast will lay flat so that you can place the cheese and broccoli in the center and roll it up. Do not, I repeat, do not cut all the way through. You should have a butterflied breast.
While this recipe is family-friendly and won’t bust your budget, it’s also perfect to serve to guests. With two teenage boys who have big appetites, I know a thing or two about budgeting. All the ingredients are readily available and economical.
If you’re having company, prepare broccoli chedder chicken roll-ups in advance. Make the recipe through step 5 and refrigerate until you’re ready to make dinner.
Take the dish from the refrigerator and let it warm on the counter while you preheat the oven. Then bake as directed.
I served this dish with rice because it’s what my husband asked for but a green vegetable, nice side salad, or roasted potatoes would all be a great accompaniment.
If you’re a fan of this flavor combination try my Broccoli Cheddar Soup. It’s the perfect start to a meal or easy weekend lunch on a chilly day.
- 4 boneless, skinless chicken breasts, sliced to make a pocket in the thick area
- 1 cup broccoli florets, cooked and chopped
- 6 ounces Cabot Vermont Sharp Cheddar Cheese, shredded and divided
- 2 eggs
- 1 cup seasoned Italian breadcrumbs
- 6 tablespoons butter, melted
- Salt and pepper to taste
- Non-stick cooking spray
- Preheat oven to 425 degrees F. Prepare a 9x13" baking dish with non-stick cooking spray and set aside.
- Lay sliced chicken breasts flat on a cutting board. Sprinkle each with salt and pepper. Top each chicken breast with 1 ounce of shredded Cabot Vermont Sharp Cheddar Cheese. Top that with ¼ cup of the cooked, chopped broccoli. Bring both sides of the chicken breast around filling and secure with toothpicks.
- In a shallow bowl, beat the two eggs. In a separate shallow bowl, combine the melted butter and breadcrumbs, stirring to moisten breadcrumbs with the butter.
- Dip each prepared chicken breast in the egg mixture, gently rolling to coat the chicken.
- Gently roll chicken in moist breadcrumbs to coat. Place in prepared baking dish.
- Bake at 425 degrees F. for 25 minutes, until juices run clear, breadcrumbs are golden and chicken is done. Remove from oven and top each portion with the remaining cheese, evenly divided.
- Return pan to oven for no more than 5 minutes to melt the cheese. Remove from oven and serve.
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