Broccoli Stuffed Chicken Cordon Bleu

10 min prep 20 min cook 30 min total 2 servings


  • 1 cup Birds Eye Deluxe Baby Vegetables Baby Broccoli Florets, thawed and chopped
  • 4 slices deli ham
  • 4 slices Swiss cheese
  • 2 tsp. olive oil
  • 1/2 cup chicken broth
  • 1 bag Long Grain White Rice, cooked according to package directions
  • 1 Tbsp. finely chopped parsley
  • 2 boneless skinless chicken breast halves, pounded thin


  1. Evenly arrange Broccoli down center of chicken breasts. Season, if desired, with salt and black pepper. Top each with 1 slice ham and 1 slice cheese. Roll up and secure with toothpicks
  2. Heat oil over medium-high heat in medium nonstick skillet and cook chicken, turning occasionally, 8 minutes or until golden brown.
  3. Add chicken broth and bring to a boil. Reduce heat to low and cook covered 5 minutes or until chicken is cooked through. Remove pan from heat. Top each chicken with remaining ham and then cheese; let stand covered until cheese is melted.  Serve with hot cooked rice and sprinkle with parsley.


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