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Publix Aprons Recipes

Broccoli Cheese Stuffed Chicken With Peach Cranberry Casserole

Total Time - 55 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare peach casserole and begin to bake - 10 minutes
  • Prepare chicken recipe; serve - 45 minutes

Broccoli Cheese Stuffed Chicken

2 cups fresh broccoli florets
1 cup fresh pre-sliced baby portabellas
1 (6-oz) packet refrigerated cheese bread crumb mix, divided
1 (15-oz) jar light Alfredo sauce, divided
1 1/4 lb boneless chicken cutlets
3 tablespoons light mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon pepper

  • Preheat oven to 375°F.
  • Chop broccoli and mushrooms into small bite-size pieces.
  • Open bag of bread crumb mix and combine contents until blended.
  1. Combine broccoli, mushrooms, 1 cup bread crumb mix, and 1 cup Alfredo sauce. Spread remaining 3/4 cup Alfredo sauce in 2-quart baking dish.
  2. Coat both sides of chicken with mayonnaise, salt, and pepper. Place 1/3 cup broccoli mixture in center of each cutlet, roll chicken around stuffing, and place seam-side down into baking dish. Add remaining broccoli mixture around chicken.
  3. Sprinkle remaining 1/2 cup bread crumb mix over top of chicken. Bake 25–30 minutes or until chicken is 165°F. Serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 23g; SAT FAT 12g; TRANS FAT 0g; CHOL 145mg; SODIUM 1420mg; CARB 22g; FIBER 1g; SUGARS 3g; PROTEIN 39g; VIT A 25%; VIT C 40%; CALC 35%; IRON 10%

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Peach Cranberry Casserole

6 tablespoons unsalted butter
Juice/zest of 1 orange
5 firm peaches, sliced
1/4 cup sugar
1 teaspoon apple pie spice
1/2 cup walnut pieces
2 cups corn bread stuffing
1 (14-oz) can whole berry cranberry sauce

  • Preheat oven to 375°F. Melt butter.
  • Zest/grate orange peel (no white; 1 teaspoon); squeeze orange for juice (1/2 cup).
  • Peel peaches (optional); cut into 1/4-inch-thick slices (6 cups).
  1. Combine butter, sugar, orange zest, apple pie spice, nuts, and stuffing until blended.
  2. Whisk in medium bowl: cranberry sauce and orange juice until blended. Stir in peaches and 2 cups stuffing mixture. Place in 2-quart baking dish; top with remaining stuffing mixture.
  3. Bake 30–35 minutes or until peaches are tender and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 8 servings.)

CALORIES (per 1/8 recipe) 330kcal; FAT 15g; SAT FAT 6g; TRANS FAT 0g; CHOL 25mg; SODIUM 170mg; CARB 49g; FIBER 4g; SUGARS 29g; PROTEIN 4g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 (6-oz) packet refrigerated cheese bread crumb mix

Dry Grocery
Add to your grocery list 1 tsp apple pie spice
Add to your grocery list 2 cups corn bread stuffing
Add to your grocery list 1 (15-oz) jar light Alfredo sauce
Add to your grocery list 1/2 cup walnut pieces
Add to your grocery list 1 (14-oz) can whole berry cranberry sauce

Add to your grocery list 1 1/4 lb boneless chicken cutlets

Add to your grocery list 5 firm peaches
Add to your grocery list 2 cups fresh broccoli florets
Add to your grocery list 1 cup fresh pre-sliced baby portabellas
Add to your grocery list 1 orange

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 3 tbsp light mayonnaise
Add to your grocery list 1/4 cup sugar
Add to your grocery list 6 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with a fresh side salad, sourdough bread, and cheesecake for dessert.
  • Cook 8 ounces of angel hair pasta and toss with any remaining sauce from the chicken to create a quick side dish.
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Recipe Version poul0139