First you will need to purchase a package of boneless chicken breast, fresh head of broccoli, stove top stuffing (chicken brand), bread crumbs, freshly grated pecorino Romano cheese, jar of minced garlic, American cheese (about 1/4 pound thick sliced), tooth picks, and olive oil. Then head on home to prepare this delight.
Start by boiling or steaming your broccoli for about ten minutes, after cutting it into 1 and 1/2 inch pieces (include the Fleur in each piece). Remove, drain, and let them cool while you move on to the chicken. Preheat your oven to bake at 375 degrees. Remove your chicken from the package and clean it well. Then fillet the breasts into four cutlets each, this should give you about sixteen pieces of chicken. Set the chicken aside and prepare your breadcrumb mix. Add 1/3 cup of pecorino Romano cheese to your breadcrumb and gently dry mix them with your clean fingers. Now lightly bread each side of every chicken fillet. Put them aside.
Time to cook the stuffing. I under cook it since you will be baking it later in the chicken. Add 1 cup stuffing mix to 2 cups water in a microwave safe dish. Then place it in the microwave for about 3 to 5 minutes. Remove it and let it cool. While this is cooling coat the bottom of your baking pan/s with light dash of olive oil, be sure to cover the entire bottom of the pan. Then add 4 tablespoons of minced garlic to the bottom of the pan and spread it around. If you are not a big fan of garlic you can skip this step.
Now take your fillet and lay it out. First place 2 tablespoons of stuffing in the center of the flat fillet. Then put two pieces of broccoli on top of that and cover with one slice of American cheese. Now roll it from one end to the other and secure with a toothpick. The shape should now resemble that of a “Yodel”. Place each rolled chicken in the pan about 1 inch apart and place in your preheated oven. Bake for 25 minutes. Remove to cool and serve with sides of rice and vegetable. Enjoy!