Spicy Broccoli Cheddar Roll Ups Recipes

Steps:

• In a small bowl, microwave 1½ cups (225 g) of broccoli for 1 minute. Add the cheddar cheese, garlic powder, onion powder, and cream cheese. Mix thoroughly, and set aside until ready to use.
• On a cutting board, butterfly the chicken breasts with a knife. Cut through the chicken breast so you have 6 thinner chicken cutlets. Cover in plastic wrap, and tenderize by beating with a rolling pin or a heavy pan.
• Remove the plastic wrap, and season with salt and pepper. Place a scoop of the broccoli cheddar mixture on top of a chicken cutlet, and spread until the chicken is covered.
• Roll the chicken up starting from the tapered end. Use 2 toothpicks to keep the chicken tightly rolled. Repeat with the rest of the chicken.
• Preheat the oven to 325˚F (165˚C). Line a baking sheet with parchment paper.
• In a plastic bag, crush the cheddar crackers until they have a coarse, sand-like texture. Pour the cracker crumbs into a large bowl. Add the rest of the minced broccoli. Stir to combine.
• Put the flour into a medium bowl.
• Whisk the eggs in another medium bowl.
• Using tongs, place one of the pieces of chicken into the flour. Turn the chicken in the flour until it is fully coated, tap off any excess flour. Place the chicken in the egg, turn until the chicken is coated. Place the chicken in the broccoli cracker crumb mixture, turn until the chicken is fully coated. Repeat with the remaining chicken rolls.
• Transfer the pieces of chicken to the prepared baking sheet. Bake for 40-45 minutes.
• Let the chicken cool slightly, then remove the toothpicks.
• Enjoy!

Steps:

• Heat oven to 375ºF.
• Combine first 3 ingredients. Stack 4 phyllo sheets, spraying each layer with cooking spray before covering with next sheet. Cover remaining phyllo sheets and set aside until ready to use.
• Spread about 1/3 cup broccoli mixture onto one short side of phyllo stack. Fold in long sides of stack, then roll up starting at topped short side. Place, seam side down, on parchment-covered baking sheets; spray lightly with cooking spray. Cover loosely until ready to bake.
• Repeat with remaining phyllo sheets and filling.
• Bake 14 to 16 min. or until golden brown. Cool slightly. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Steps:

• Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
• Add cayenne and toast until fragrant, 30 seconds.
• Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
• Add cream. Using an immersion blender, blend mixture until smooth.
• On low heat, add fontina and cheddar and cook until melted.
• Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.