Free-Range Poultry Recipe

Microwave Broccoli Stuffed Chicken Breasts

Ingredients:Stuffed Chicken

  • 1 (10 ounce) package of frozen chopped broccoli, cooked
  • 2 green onions, minced
  • 4 ounces Monterey Jack cheese, shredded
  • 3 large whole chicken breasts; skinned, boned, and cut in half
  • 3 (1 ounce) slices cooked ham, cut in half
  • 1 cup fresh bread crumbs
  • 1 tablespoon parsley
  • 1/2 teaspoon paprika
  • 3 tablespoons butter, melted
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk


  1. Drain broccoli well and put in large bowl. Add the green onions and half the cheese and mix. Pound each chicken breast to 1/4 inch and top each with 1 piece of ham and an equal amount of broccoli mixture. Carefully fold chicken in half over broccoli filling and neatly tuck ends under.
  2. In a pie plate or on waxed paper, combine bread crumbs, parsley, and paprika. Brush chicken with butter. Coat chicken with seasoned bread crumbs.
  3. Place chicken in 9x13 inch baking dish. Cook loosely covered with wax paper on high power for 10-12 minutes or until fork tender.
  4. To prepare sauce, place remaining melted butter in bowl. Add flour, salt, and pepper. Gradually stir in milk. Microwave on high 3 1/2 minutes or until boiling, stirring twice. Add remaining cheese, stirring until melted. Spoon sauce around chicken.