Okay, get ready for this:

These delicious, moist, cheese and broccoli stuffed chicken breasts have only 350 calories in the a piece.

Oh, and did I mention it was easy to make? A lot of people are intimidated by rolled and stuffed chicken- it LOOKS like it would be hard make, but it is so easy and elegant enough for any dinner party.

It’s enough to make a girl start making them for dinner every. single. night.  My two year old daughter and my husband gobbled them up.  You would never know that this was “diet food.”  It’s also a great option for those on a low-carb diet.  Soooo yummy.

I served this with a side of parmesan pasta and some veggies.   Delicious, and they make great leftovers.

Enjoy!

Adapted from Skinny Taste

Ingredients:
1 tsp olive oil

4 cloves garlic, chopped
1 1/2 cups fresh broccoli, finely chopped
1/4 cup + 2 tbsp Romano cheese (or parmesan)
3 oz part skim shredded mozzarella
salt and pepper to taste
4 boneless, skinless chicken breasts, pounded out into thin cutlets
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add broccoli, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of broccoli-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.  Place a toothpick through it to keep it together. (optional, but the toothpick trick makes things easier)

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish. Repeat with the remaining chicken. When finished, lightly spray with oil spray.

Bake 25 – 30 minutes until chicken is cooked through and juices run clear (I admit, I felt nervous cutting into my first one– like I was on Hell’s Kitchen or something cutting into a Beef Wellington. ) Serve immediately.