Skinny Broccoli and Cheese Stuffed Chicken


This recipe for Skinny Broccoli and Cheese Stuffed Chicken combines two of our favorites…chicken and The Laughing Cow® Cheese wedges!  The trick to making this recipe work is to make the chicken cutlets as thin as possible, making the chicken easier to roll up. You will also need a few toothpicks to keep the cutlets tightly rolled during cook time in the oven.


Skinny Broccoli and Cheese Stuffed Chicken

Cooking time: 20-25 minutes

Yield: 6 servings


  • 3 — 8oz boneless, skinless chicken breasts
  • 1-2 cups cooked broccoli, chopped
  • 3 wedges of The Laughing Cow® Original Swiss Cheese
  • ¼ cup Panko breadcrumbs
  • ¼ cup whole wheat breadcrumbs
  • 1 Tbsp Italian seasoning
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 egg whites
  • 6 toothpicks


  1. Preheat the oven to 350 degrees.
  2. Wash and dry the chicken breasts. Slice the chicken breasts length wise into two equal sized cutlets. You should have 6 cutlets.
  3. Line a cookie sheet with parchment paper.
  4. Place egg whites in a shallow dish and set aside.
  5. Mix Panko breadcrumbs, whole wheat bread crumbs, Italian seasoning, salt, and pepper in a separate shallow dish and set aside.
  6. Open The Laughing Cow® Cheese wedges and separate into 6 equal pieces. Spread one piece of The Laughing Cow® Cheese onto chicken cutlet. Add the cooked broccoli on top of the cheese. Roll chicken cutlet as tight as possible. Secure with 1-2 toothpicks.
  7. Next, take the secured cutlet filled with cheese and broccoli and brush lightly with egg whites. Immediately, place chicken cutlet into bread crumb mixture to cover. Place secured chicken cutlet, seam-side down, onto cookie sheet lined with parchment paper.
  8. Repeat steps with other chicken cutlets. Spray chicken cutlets lightly with nonstick cooking spray.
  9. Bake chicken cutlets for 20-25 minutes until done.

Nutrition Information

Calories: 221

Fat: 3g

Carbohydrates: 13.5g

Fiber: 2g

Protein: 32.4g

Sugars: 1.6g

33 thoughts on “Skinny Broccoli and Cheese Stuffed Chicken”

  1. Hi, I found this recipe on Pinterest and can’t wait to try it! Just wondering if you thought this was freeze-able, perhaps before cooking?

    I’m a single girl and often find that most recipes make way too much food for me to finish in a week! Thanks!

  2. Doesn’t the cooked broccoli get too soft in the final result? Wouldn’t using raw/uncooked broccoli work just as well? So there’s still some crunch. Sounds and looks good.

  3. Looks delicious, was just wondering what are your suggestions for the breadcrumbs for people with coeliac? There are gluten free breadcrumbs but I’m not familiar with panko.

    1. Erin, panko is just a crunchy version of finely ground bread crumbs. For gluten free panko, you can use rice chex cereal (or store brand equivalent). Just put them in a Ziploc style bag and crush.

    2. I am glut intolerant and my favorite breadcrumb substitution is cornflakes….just mash them up ( or throw into a blender or food processor) and then season as you wish. I also sometimes use gluten free crackers for breadcrumbs as well.

  4. I tried this tonight, and everyone loved it! I used regular mozzarella, and made some other tweaks.
    My BIGGEST issue was that 25 minutes at 350 was not long enough. They ended up having to cook in the oven for about 45 minutes before they were cooked.

  5. I’m a COMPLETE amatuer in the kitchen (I’m learning though :-) ) and *I* was able to make this. It was so good and way better nutritionally than the premade frozen ones we had been eating.

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