* 4 large boneless, skinless chicken breasts, pounded to an even thinness
* 1 1/2 c. prepared mashed potatoes, on the thick side, helps if they are chilled
* 2 c. steamed broccoli, chopped into very small pieces, almost minced
* 1/2 c. shredded cheddar cheese
* 1/2 c. all purpose flour
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 1 beaten egg
* 1 1/2 c. panko bread crumbs
* 1 1/2 Tbl. Ranch Dressing Seasoning Mix
* 10 oz. can cream of chicken soup
* 1 c. milk
* 1 c. steamed broccoli, finely chopped
Preheat oven to 350. 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; panko & 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 min. or until chicken is cooked through (juices are clear, not pink). Let rest for 10 min. 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.
