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Broccoli-Filled Chicken Roulade

Broccoli-Filled Chicken Roulade

Broccoli-Filled Chicken Roulade


Makes 8 servings


2 cups broccoli florets
1 tablespoon water
1/4 cup fresh parsley
1 cup diced red bell pepper
4 ounces fat-free cream cheese, softened
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon salt
1 egg
1/2 cup fat-free (skim) milk
4 cups cornflakes, crushed
1 tablespoon dried basil
8 boneless skinless chicken breasts


  1. Place broccoli and water in microwavable dish; cover. Microwave on HIGH 2 minutes. Let stand, covered, 2 minutes. Drain water from broccoli. Place broccoli in food processor or blender. Add parsley; process 10 seconds, scraping side of bowl if necessary. Add bell pepper, cream cheese, Parmesan cheese, lemon juice, oil, paprika and salt. Pulse 2 to 3 times or until bell pepper is minced.
  2. Preheat oven to 375°F. Spray 11X7-inch baking pan with nonstick cooking spray. Lightly beat egg in small bowl. Add milk; blend well. Place cornflake crumbs in shallow bowl. Add basil; blend well.
  3. Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Spread each chicken breast with one eighth of broccoli mixture, spreading to within 1/2 inch of edges. Roll up chicken breast from short end, tucking in sides if possible; secure with wooden toothpicks. Dip roulades in milk mixture; roll in cornflake crumb mixture. Place in prepared baking pan. Bake 20 minutes or until chicken is no longer pink in center and juices run clear. Garnish as desired.

Nutritional Information

Serving Size: 1 chicken roll
Sodium 373 mg
Protein 39 g
Fiber 2 g
Carbohydrate 22 g
Cholesterol 111 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 19 %
Calories 306

Dietary Exchange

Meat 4-1/2
Vegetable 1
Starch 1

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