Cheesy Broccoli and Mushroom Stuffed Chicken

We tend to cook a lot of chicken, so for this dinner I wanted to try something different. It's our first attempt at stuffed chicken & it turned out really well. The chicken was perfectly done & the filling was so delicious. I'm excited to try this recipe with different ingredients for the filling (especially different soups and veggies). We used 3 different cheeses, but you can substitute however you'd like (or just use 1 type of cheese). Sometimes we go a bit overboard on the fillings (you should see our sandwiches at lunch!) . . . We served it with some yummy homemade potato wedges.

Ingredients

• 3-4 boneless chicken breasts (1.5-2 lbs.)
• 1 tbsp. vegetable oil
• 1 tbsp. butter
• 1 medium onion, sliced
• 4 oz. sliced mushrooms
• 1 cup broccoli, cut into small pieces
• 6 oz. spinach
• 1 egg, beaten
• 1 tbsp. cilantro (or parsley)
  
• 2 tbsp. Panko breadcrumbs (or similar)
• 2 tsp. grated parmesan cheese
• 1/2 cup mozzarella cheese
• 1/4 cup blue cheese
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 can (10.5 oz) condensed tomato soup
• 1/2 cup water
• 1 tbsp. basil

Directions

1. Preheat oven to 350F. Spray a baking dish with cooking spray.
2. Put chicken breasts in a large ziplock bag and seal tightly. Gently pound with a meat mallet to flatten (or whatever you might have – we used a roller).
3. In a large skillet, heat oil and butter over medium heat. Add the onions, mushrooms, and broccoli. Cook until onions and broccoli are soft.
4. Add the beaten egg, breadcrumbs, cilantro, spinach, cheeses, salt and pepper. Stir well.
5. Fill each chicken with the skillet mixture. Roll each up and hold in place with a toothpick. Mix tomato soup with water and basil.
6. Place chicken in the baking dish and spoon extra filling around the pieces. Pour soup mixture over the chicken and bake uncovered for an hour. Remove toothpicks and serve.