Ingredients
- 2 Chicken breasts Skinless & Boneless
- 2 Medium Broccoli florets inc stems Grated
- 1 oz (28g) Feta Cheese
- 1 teaspoon garlic powder
- 1 oz (28g) Cream cheese
- 2 Spring onions chopped
- 1 tablespoon butter softened
Make it step by step
- Heat the butter in a frying pan on a medium heat and gently cook the broccoli and spring onion for 3 minutes.
- Remove from the heat and add the garlic powder, cream cheese and Feta cheese. Combine well together.
- Place a large square of parchment paper on the kitchen counter.
- Put one of the chicken breasts on the parchment paper and cut it on the inside folds so it expands out.
- Place another piece of parchment paper on the chicken breast.
- Reach for a rolling pin and bash the chicken breast until flattened out to about 1 cm thick.
- Remove the top parchment paper from the chicken breast.
- Spoon the filling over the chicken breast evenly.
- From the longest length of the chicken breast roll it up tightly.
- Wrap the chicken rill in silver foil and tie up each ends like a Christmas cracker.
- Place the fridge for one hour to firm up the chicken breast.
- Pre-heat the oven to 200C/400F degrees.
- Remove the chicken breast roll from the silver foil and dip into the beaten egg. Then roll into the grated Parmesan cheese.
- Place on a tray lined with parchment paper.
- Bake for 30 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Angela Coleby, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.