Broccoli Ham and Cheddar Chicken Roll Recipe

Broccoli Ham and Cheddar Chicken Roll Recipe

How To Make Broccoli Ham and Cheddar Chicken Roll

An easy peasy baked chicken roll deliciously stuffed with a layer of ham, creamy and cheesy broccoli mixture, seasoned generously with herbs and spices.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



For Filling:

  • 1broccoli,head, cut into florets
  • 2cupscheddar cheese,shredded
  • 6ozcream cheese,softened
  • 1cupham,diced
  • 1tbsponion powder

For Spice Mix:

  • 1tspsalt
  • 1tsppepper
  • 1tspgarlic powder
  • 1tsponion powder
  • 1tspdried oregano
  • 1tsppaprika
  • 3chicken breasts,boneless, skinless
  • 6slicesham


  1. Preheat oven to 350 degrees F.

  2. Finely chop the broccoli florets, and then transfer to a large bowl. Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.

  3. In another bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.

  4. Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through. Season both sides of the chicken liberally with the spice mix.

  5. Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap. Use a meat pounder to thinly pound the chicken breast and form it into a rectangular shape. Repeat with the remaining chicken breasts.

  6. Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.

  7. Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan. Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.

  8. Fold over the flaps of ham to completely seal the mixture. Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.

  9. Bake for about 25 to 30 minutes, or until the loaf looks slightly brown and red on top.

  10. Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using parchment paper.

  11. Slice into 1-inch slices, and serve.


  • Calories: 557.20kcal
  • Fat: 39.12g
  • Saturated Fat: 18.45g
  • Trans Fat: 0.61g
  • Monounsaturated Fat: 12.56g
  • Polyunsaturated Fat: 3.49g
  • Carbohydrates: 8.30g
  • Fiber: 1.63g
  • Sugar: 1.63g
  • Protein: 42.36g
  • Cholesterol: 170.01mg
  • Sodium: 1164.57mg
  • Calcium: 367.59mg
  • Potassium: 583.13mg
  • Iron: 1.88mg
  • Vitamin A: 257.87µg
  • Vitamin C: 23.94mg
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