It's a stuffed chicken thing

Cheesy Broccoli Chicken
4 boneless skinless chicken breasts 
3/4 cup thawed from frozen broccoli florets
2 slices each of cheese
               mozzarella cheese, sharp cheddar or any combination you like
1 egg, beaten with 1 tablespoon water
1/2 cup Panko (I used van's gluten free)
1 tablespoon cornstarch 
1/4 cup Parmesan cheese

Italian herb seasoning blend
paprika
salt and pepper

Pound your chicken breasts between two pieces of plastic until they are thin enough to roll. Make sure they are all the same thickness. Slice and stack the cheese. If your cheese is really thin, you'll need probably 2 slices of each kind. Lay your chicken flat, season with salt and pepper, layer with cheese and broccoli. Roll chicken up tightly. Season outside of the rolled chicken with paprika and Italian seasoning. Wrap each roll in plastic tightly and place all chicken rolls into the fridge for at least and hour or up to over night. 

When you're ready to cook. Preheat oven to 350o. Line baking sheet with parchment or non stick foil. Combine your panko, dash of paprika and parmesan cheese together. Remove plastic wrapped chicken and sprinkle your chicken rolls with cornstarch, dip into egg wash and then into your panko crumbs. Lay each chicken roll, seem side down onto your baking sheet and cover with tin foil, making sure the foil is not touching the chicken tops. Bake for 15 minutes, remove tinfoil cover and keep cooking until the panko crumbs are golden brown.  



Bacon Wrapped Spinach & Feta
4 chicken breasts (thick)
1/2 cup feta crumbles
1 cup spinach leave, hard stems removed
2 tablespoons toasted pine nuts
1 teaspoon olive oil
1 tablespoon minced garlic (I used garlic in a jar)
4 small pats of butter to be divided among each chicken breast

12 slices of bacon
onion salt, pepper and paprika

Cut a deep slit in the top of the chicken breast and hollow out the hole with your finger. Make sure you don't poke a hole through the side. 

Lay your spinach leaves on top of each other and roll like a cigar, slice to make ribbons. Mix spinach, olive oil with crumbled feta, pine nuts, and garlic. Stuff each chicken cavity with 1/4 of the mixture, and then stuff a small pat of butter inside. You can close the end of the chicken with a toothpick. 

Lay bacon slices out on a cutting board. I used 3 per chicken breast. Season your chicken with paprika, onion salt, and pepper. and roll the chicken up with the bacon. Lay your chicken, seems side down inside your baking dish. Bake at 350o for 25 minutes or until after inserting a knife the juices run clean. 

Here are some alternative items to stuff in chicken.

Sun dried tomatoes, mozzarella and kalamata olives
Brie, walnuts and cranberries
Pepperoni, parmesan and black olives
Swiss, apples and ham slices
Zucchini and goat cheese
Wild rice, golden raisins and celery
Stuffing mix and mushrooms
Blue cheese, almonds and apples