Cooking with Doyle

This is a quick to assemble chicken dish that tastes great and sneaks the veggies in with the chicken.

Yield: 4 servings

Other dishes in this picture:

• Baked Polenta

Ingredients

• 4 boneless, skinless chicken breasts
• 2/3 cup chopped broccoli
• 3/4 cup shredded romano cheese, divided
• 3 tbsp flour
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/4 tsp paprika
• 2 eggs
• 1 tbsp heavy whipping cream
• 3/4 cup Italian bread crumbs
• 1 tsp dried parsley

Directions

1. Flatten the chicken breasts to 1/2 inch thickness.  Lay some chopped broccoli in the center and top with 1 1/2 tbsp romano cheese.  Pin closed with toothpicks.
2. Combine the flour, salt, garlic powder, pepper, and paprika in a small bowl.  In another bowl, whisk together the eggs and cream.  In a third bowl, mix the bread crumbs and parsley.
3. Dredge each chicken breast through the flour.  Coat in egg and then roll in the breadcrumbs.  Place in a greased casserole dish.
4. Bake uncovered at 450°F for 25 minutes, when a thermometer reads 170°F.  Remove the toothpicks and serve hot.