Ingredients

The following ingredients have 4 Servings
  • 4 large boneless skinless chicken breasts (pounded to an even thinness)
  • 1½ cups prepared mashed potatoes (on the thick side, helps if they are chilled)
  • 2 cups steamed broccoli (chopped into very small pieces, almost minced)
  • ½ cup shredded cheddar cheese
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg (beaten)
  • 1½ cups panko bread crumbs
  • 1½ tablespoons ranch dressing seasoning mix
  • 10 ounces cream of chicken soup ((I used a 10 ounce can))
  • 1 cup milk
  • 1 cup steamed broccoli (finely chopped)

Instruction

  • Preheat oven to 350 degrees F. Place pounded chicken breasts onto a large baking sheet. Spread a thin layer of mashed potatoes over each chicken breast then layer with broccoli and cheddar cheese.
  • Carefully roll each chicken breast up securing ends with a toothpick. Place flour, salt and pepper into a shallow bowl. Place beaten egg in a second bowl and the panko and ranch mix into a 3rd shallow bowl. Dip/roll rolled chicken carefully into flour then egg, then panko mix (this will get a bit messy, don't worry, it turns out great anyway!!)
  • Place chicken rolls back onto a baking sheet that's been sprayed with cooking spray or is lined with silpat. Bake for 30-35 minutes or until chicken is cooked through (juices are clear, not pink). Let rest for 10 minutes.
  • Heat cream of chicken soup, milk and chopped broccoli in a small saucepan until warmed. Pour spoonfuls of sauce over each chicken roll and serve.