Recipe for the week!

Today I tried a new recipe! Andrew and I had dinner and I made "Broccoli Stuffed Chicken Breast." Earlier in the week, I looked up "healthy chicken recipes" and I'm not sure it was exactly "healthy," but it tasted great! You should make it this week! I made it with couscous and extra broccoli on the side. We also had specialty "all-natural" soda...mine was Pomegranate Ginger and Andrew's had some kind of pineapple flavor in it!

BROCCOLI-STUFFED CHICKEN BREASTS

3/4 c. seasoned dried bread crumbs 1 tbsp. grated Parmesan cheese Dash each poultry seasoning, salt and pepper 1 egg, beaten 1 tbsp. plus 1 tsp. butter, melted and cooled 4 skinned and boned chicken breasts, pounded to 1/4 inch (or chicken cutlets already flattened) 2 oz. Swiss or Provolone cheese 1/2 c. cooked chopped broccoli Spray a 13x9x2-inch baking pan with cooking spray and set aside.On a sheet of wax paper combine bread crumbs, Parmesan cheese and seasonings; set aside. In a small bowl, using a fork, combine egg and butter, mixing well. Preheat oven to 375°F. Dip 1 chicken breast into egg mixture, then into crumb mixture coating both sides evenly; repeat procedure with remaining breasts being sure to use all of egg and crumb mixtures. On each breast, arrange 1/2 ounce Swiss (or Provolone) cheese, then spoon 2 tablespoons broccoli onto each portion of breast, near 1 end and roll to enclose filling. Arrange breasts seam side down in prepared baking pan and bake until chicken is tender, about 40 minutes. Serves 4.

**I used Swiss cheese, not Provolone!