My kids did not eat homemade, breaded chicken tenders. I thought that cutting thin strips of chicken breast and dredging them through flour, egg and a tasty bread crumb mixture would be excellent and not too much for their tiny taste buds. I’ve been wrong before. 

I promise I wasn’t mad.

That’s a lie.  

I was super mad.  

One day they will appreciate my cooking. Meantime, onward and upward.  

Because I was making (apparently disgusting) chicken for the kids, I thought I would make myself some chicken breast as well and one of my favorite ways to prepare it is by stuffing it. Sometimes I overcook chicken and it dries it out, so stuffing it with a moist filling I find to be very valuable.  

I think my favorite filling is probably jalapeños, cream cheese and shredded cheddar.  For this meal, I used broccoli because I didn’t plan on making myself a side dish and I thought it may be a little more hearty of a filling. 

Dipping the chicken in the egg and the breading can be a little bit tricky.  An easy extra step to take to ensure the filling stays inside the chicken breast while breading and baking is to use toothpicks to close the chicken around the filling. I could say that I’ve done this quite a few times so I’m comfortable handling it without the toothpicks.  But it’s also possible I was being a wee bit lazy and chose to skip this step.  No regrets. 

You can make this low carb by using coconut or almond flour mixed with Parmesan cheese instead of breadcrumbs. 

Raw chicken breast
There’s chicken breast, of course, is necessary but the stuffing always is optional.

Ingredients:

  • 2 chicken breasts
  • 1 bag of frozen broccoli (of cooked fresh)
  • 1/2 cup of shredded cheddar cheese
  • 4 oz cream cheese 
  • 1/2 cup of flour 
  • 1 egg
  • 1 cup of breadcrumbs 
  • 1/2 cup of grated Parmesan cheese 
  • Salt and pepper 
Two baked chicken breasts.
Be sure to check the temperature of the chicken during the baking process.

Directions:

  1. Preheat oven to 425. 
  2. Mix together cooked broccoli, cheese and cream cheese and add salt and pepper to taste. 
  3. Slice chicken to allow for stuffing. 
  4. Fill the chicken with a generous portion the stuffing. 
  5. (Here is where you can tooth pick together the chicken sides to keep filling inside as I referenced above) 
  6. Place 3 separate bowls in a row. 1 for flour, 1 for egg and 1 for to combine the breadcrumbs and Parmesan.  
  7. Dredge the chicken in the flour, then the egg and then coat with the breadcrumb mixture. 
  8. Place in casserole dish or lined baking sheet on 425 for 30 minutes. 

Enjoy! 

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