Ricotta, Gorgonzola, Parmesan, & Broccoli Stuffed Chicken

Posted by: Frances

December 22nd, 2009 >> Cooking


So I made this recipe and I thought it was good, but not good enough to fix again.  It is worth trying though because the others that ate it loved it.

Ricotta, Gorgonzola, Parmesan, & Broccoli Stuffed Chicken:


  • 8 oz Ricotta Cheese
  • 4 oz Gorgonzola Cheese
  • 2 oz Parmesan Cheese
  • 1 Head of Broccoli
  • 1/4 cup flour
  • 1/4 cup ground flaxseed
  • 2 eggs
  • bread crumbs
  • 1 tsp Parsley
  • 1 tsp Basil
  • Boneless Chicken Breast

Preheat oven 400 degrees.  Pound boneless chicken breasts until it is even in thickness.  Mix flour and flaxseed in one bowl, bread crumbs in another, and beat eggs in a third bowl.  Dip the chicken breast into the flour mix, then the egg, then the bread crumbs.  Lay chicken flat on a cutting board.  Mix in a bowl Ricotta, Gorgonzola, Parmesan, Broccoli pieces, Parsley, and Basil.  Spread over chicken breast and roll.  Use a toothpick to hold together.  Line the rolled chicken in a pan sprayed with Pam non-stick.  When finished cook in the over for 40 minutes or until done.

This entry was posted on Tuesday, December 22nd, 2009 at 23:42 and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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