Slice chicken breast through the middle until almost through to other side to create a pocket and season with salt. Whisk egg in a bowl and dip each chicken breast and then coat with breadcrumbs. Place chicken gently on a chopping board and open pocket. Place a layer of broccoli in the pocket and top with grated cheese, repeat this for each chicken breast.
Heat oil over high heat approximately 2 cm deep in medium frypan. Once oil is hot reduce heat to low and add chicken breast. To turn use thongs to hold chicken breast together and turn over using eggflip. Cook each side for 4-5 minutes until golden brown.
Serve with a fresh garden salad or vegetables.
Recipe Hints and Tips:
- Cheese and Broccoli Chicken is suitable for freezing up to 3 months or keep refrigerated for up to 2 days in an airtight container.
- To have a moist chicken breast that will melt in your mouth soak your chicken breast overnight in a cup of milk.