Instructions

• Preheat oven to 350°F.
• In a small bowl, beat the large egg with the 2 teaspoons water until combined; set aside as the egg wash.
• Place the 3/4 cup whole wheat seasoned bread crumbs in a separate shallow bowl.
• On a cutting board, slice each of the 3 (24 oz total) large chicken breast halves into thin cutlets. If pieces are uneven, you may gently pound them to an even thickness.
• Sprinkle the single pinch of salt evenly over the chicken cutlets.
• Cut each of the 5 reduced-fat Swiss cheese slices in half. Place one half-slice of cheese in the center of each chicken cutlet.
• Divide the 2 cups cooked, chopped broccoli evenly among the cutlets and place a small amount on top of the cheese.
• Fold or roll each cutlet around the cheese and broccoli to fully enclose the filling; secure each with toothpicks as needed.
• Dip each stuffed chicken piece into the egg wash, letting excess drip off, then coat all sides with the bread crumbs, pressing gently so the crumbs adhere.
• Lightly spray a baking sheet with oil. Place the coated chicken pieces seam-side down on the sheet and lightly spray the tops with oil.
• Bake about 25 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature 165°F if using a thermometer).
• Remove from oven, discard toothpicks, let rest a few minutes, then serve.