Broccoli-Stuffed Chicken
Originally published as Broccoli-Stuffed Chicken in Reminisce Extra February 2000, p45. I WAS BORN in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
Originally published as Broccoli-Stuffed Chicken in Reminisce Extra February 2000, p45. I WAS BORN in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania
- Carbohydrate 31.3165025 g
- Cholesterol 98.1025 mg
- Fat 11.356685 g
- Fiber 1.79457496869564 g
- Protein 38.3004125 g
- Saturated Fat 6.44195825 g
- Serving Size 1 1 (342g)
- Sodium 499.442 mg
- Sugar 29.5219275313044 g
- Trans Fat 1.135378 g
- Calories 388 calories
Step-by-step
- Flatten chicken to 1/4-in. thickness.
- Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken.
- Combine broccoli and cheese; place half in the center of each chicken breast.
- Fold long sides over filling; fold ends up and secure with a toothpick.
- Place, seam side down, in an 8-in. square baking pan.
- Add broth.
- Cover pan loosely with foil.
- Bake at 350° for 30 minutes.
- Remove foil; baste the chicken with pan juices.
- Bake, uncovered, 10 minutes longer or until meat juices run clear.
- Remove toothpicks before serving.
- Thicken pan juices for gravy if desired.
- Serve with rice if desired.
Flattening chicken breasts to a uniform quarter-inch thickness is the only reliable way to prevent the exterior from overcooking before the center reaches safety. When poultry seasoning, curry powder, garlic powder, and white pepper are applied directly to the pounded meat, the fat-soluble compounds in the spices bind efficiently to the surface proteins. Liquid chicken broth poured into the baking pan creates a micro-climate of steam under the foil, keeping the lean breast tissue moist during the initial thirty minutes at 350 degrees.
Judging Doneness Without a Probe
Boneless poultry hides heat signatures poorly. Without a thermometer, pierce the thickest part of the folded breast with a paring knife and watch the escaping juices. Pink juice indicates incomplete connective tissue breakdown and raw interior proteins. Clear juices mean the internal temperature has passed 165 degrees Fahrenheit. Basting the surface after removing the foil adds concentrated flavor from the rendered fats and pan broth.
- If the cheese leaks during baking, the fold was likely too loose; secure the edges tighter with multiple toothpicks next time.
- Substitutions require caution since moisture levels vary; using dry cheeses like aged parmesan instead of cheddar will yield a drier filling.
- Leftovers store safely in a sealed container for up to three days at 40 degrees Fahrenheit.
