Ingredients:
For Filling
2 cups Broccoli florets
1 Tbsp flour
1 Tbsp butter
1 cup milk (approx)
1 tsp vegeta stock
1/4 cup cheddar cheese chopped/grated
2 chicken breasts
1 egg
1/4 cup milk
2 cups bread crumbs
Method:
Cook Broccoli in pot of boiling water for approx 5 mins until tender then drain and put into a bowl of cold water to stop the cooking process. In a small pot melt butter over medium heat add in flour and stir constantly for approx 30-60 seconds slowly add in the milk while still stirring until sauce is of desired thickness (about mayo consistency). Add in vegeta stock, cheese and broccoli and stir to combine and roughly chop the broccoli with the spoon into smaller pieces. Set aside while chicken is prepared.
To prepare chicken, pound with a meat mallet until breast is of even thickness and cut each breast into two (4 pieces total). Cut a little pocket into each piece of chicken and insert as much of the broccoli mixture as you can without over filling it.
In one bowl whisk egg and milk to combine and in another place your bread crumbs. Carefully wash the chicken in the egg mixture and then place in the crumbing and cover with the crumbs pressing the crumbing on while being careful not to squeeze the filling out. Repeat with the egg wash and crumbs again then set aside on a baking tray lined with baking paper. Once all of the chicken is crumbed preheat the oven for 10 minutes at 180 degrees then cook chicken for approx 30 mins or until crumbing is golden and cooked through.
serve with chips and a garden salad
Enjoy!
