The Gruyere & Broccoli Stuffed Chicken

The Gruyere & Broccoli Stuffed Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Golden outside. Pure emerald lava inside

There’s something really satisfying about that first cut into a rested stuffed chicken. The bright green broccoli against that rich, nutty Gruyère just pops, and you can already taste how good it’s going to be.

The outside is crisp, properly crisp, that kind of crunch you hear before you taste. Inside stays juicy because the filling does the hard work, protecting it as it cooks. The Gruyère brings real depth, not that bland stretch you get from mozzarella, and the Dijon with a bit of lemon just lifts it so it doesn’t feel heavy.

It’s comfort food, yeah, but a little sharper, a little more thought through. Simple idea, just done properly. I like to freeze a batch, then take one out and let it thaw in the fridge overnight, ready for the next day. Makes for an easy, proper meal when you need it.

Ingredients

4 large chicken breasts (about 7oz – 200g each)
1 cup broccoli florets
½ small shallot, very finely minced
1 garlic clove, minced
2oz – 60g cream cheese
3.5oz – 100g Gruyère cheese, grated
1 tbsp Dijon mustard
1 tbsp chopped parsley
½ tsp lemon zest
¾ tsp fine sea salt
½ tsp black pepper
½ tsp smoked paprika
½ cup plain flour
2 eggs
1½ cups breadcrumbs or mixed with panko
½ cup olive oil for frying

Steps

Step 1
Place one chicken breast between two sheets of baking paper and pound with a meat mallet until about ¼ inch thick and roughly circular.
Step 2

Blanch the broccoli in boiling salted water for 1 minute. Drain very well and chop fine but still leaving some coarser bits. Squeeze out excess moisture with a towel so the filling stays creamy, not watery.
Step 3

In a bowl combine broccoli, shallot, garlic, cream cheese, Gruyère, Dijon, parsley and lemon zest. Mix until smooth and compact.
Step 4

Season the flattened chicken with salt, pepper and smoked paprika.
Step 5

Place about 2–3 tablespoons of filling in the centre of each chicken piece. Fold the edges inward over the filling, then flip it seam side down and gently press to form a thick round disc. The filling should be sealed inside like a stuffed patty.
Step 6

Wrap firmly in cling film and rest at least 20 minutes, or preferably overnight.
Step 7

Set up a crumbing station with flour, beaten eggs and the breadcrumbs.
Step 8

Coat each chicken disc in flour, then egg, then breadcrumbs, pressing firmly so the crumbs adhere well.
Step 9

In a large frying pan over medium heat, heat the olive oil. When hot, add the chicken discs seam side down first.
Step 10

Cook about 3–4 minutes per side until deep golden and crisp. Turn carefully with a spatula. Cook the sides as well.
Step 11

Place on baking tray and bake in pre-heated oven for 30 min at 350°F – 180°C.

Little Tips

If you want it even more restaurant style, deglaze the pan after cooking with ¼ cup white wine and a knob of butter. Spoon that sauce over the sliced chicken.