I made the dairy version of this last week and made a dairy-free version for my 2-year-old. I try to make as many of our meals look like hers if I can. Sometimes it's easier than other times. This one was easy to substitute.
Broccoli and Cheese Stuffed Chicken
This recipe is for 4 servings. See my notes below to see how I made one serving for my daughter.
4 chicken breast, flattened
1/2 cup onion, chopped
1 head broccoli, chopped
1/4 to 1/2 cup Mozarella flavored Vegan Gourmet cheese (cheddar flavor works, too)
Coating Mix
1 cup breadcrumbs (I used crushed saltines)
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano leaves
1 cup breadcrumbs (I used crushed saltines)
1 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano leaves
1 Tbsp dairy-free butter (I use either Blue Bonnet Light or Smart Balance Light)
1 tsp Vegan grated topping (parmesan cheese substitute)
1. Flatten chicken breast.
2. Heat broccoli and onion on medium heat for 8 to 10 minutes until softened.
3. Add cheese to broccoli and onion. MIx and mash broccoli, onion and cheese.
4. Put a spoonful of broccoli mixture in center of each chicken breast. Roll up.
5. Mix breadcrumbs, garlic powder, basil and oregano together.
6. Place each stuffed chicken in breadcrumb mixture.
7. Place in baking dish.
8. Sprinkle with butter and Vegan grated topping.
9. Bake at 350 degrees for 20 to 30 minutes.
** When I made this last week I made ours with real cheese, so in step 3 I separated our portion with my daughter's portion of broccoli and onion. And then added the appropriate cheese in each. I only stuffed one for her. I always bake hers in a separate dish, but at the same time -- just in case some butter or or cheese would cross over to hers.**
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