Stuffed Chicken With Roasted Broccoli and Potatoes

Photo by Con Poulos
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 107 mg
    • Sodium 674 mg
    • Protein 40 g
    • Carbohydrate 22 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 127 mg


  1. Check 1/2 bunch broccoli (about 1/2 pound), cut into florets
  2. Check 1pound red new potatoes (about 10), halved
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1/2cup finely chopped roasted red peppers
  6. Check 2ounces Feta, crumbled (1/2 cup)
  7. Check 8 thin chicken cutlets (about 1 1/2 pounds)
  8. Check 1tablespoon chopped flat-leaf parsley


  1. Heat oven to 400° F with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the broccoli and potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast on the bottom rack, tossing once, until golden brown and tender, 18 to 20 minutes.
  2. Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with ¼ teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and fasten each closed with a toothpick.
  3. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until browned, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled with the parsley.