Recipes

Broccoli Soufflé Stuffed Chicken Breast

• 1 pound broccoli- chopped fine in food processor
• 6 eggs- beaten
• 1 cup bread crumbs
• Salt and pepper to taste
• 1 1/2 cups chicken stock

Mix the above ingredients in a stainless steel bowl. Set aside.

Take 10 5-6 ounce chicken breast and cut a pocket in each one. Stuff with broccoli mixture. Place chicken breast skin side (where the skin was) up on parchment paper. Sprinkle with salt and pepper. Bake until done. Let rest a few minutes and slice at an angle- this will expose more of the soufflé mixture for better plate presentation. Serve on a bed of rice with a light veloute sauce.