BROCCOLI AND CHEESE CHICKEN ROLLS

Broccoli and Cheese Chicken Rolls

1 cup broccoli florets (3 oz)
¼ cup shredded cheddar cheese
2 tbsp. butter or margarine
1 egg
4 boneless, skinless breast halves
2 tbsp. milk
1/3 cup Italian style dry breadcrumbs

Preheat oven to 350 degrees

Coat jellyroll pan with cooking spray. Bring pot of water to boil; add broccoli. Cook 1 minute; drain. Rinse with cold water.

Place each chicken piece between 2 sheets of plastic wrap. Using flat side of a meat mallet pound each piece to ½ inch thickness.

Combine cheese and butter. With fork lightly beat egg with milk. Place ¼ of the cheese mixture in center of each piece of chicken and top with ¼ of the broccoli. Starting from the short side of the chicken breast, roll up and secure with toothpicks. Dip each roll into the egg mixture; coat with the breadcrumbs.

Place on pan. Bake until chicken is cooked through, about 30 minutes. Remove toothpicks. To serve as appetizer cut each roll into slices.