• 4 boneless, skinless chicken breasts
• No stick cooking spray
• 1 small onion, diced
• 1 cup sliced mushrooms (approx. 1/4 lb / 125 g) 250 mL
• 4 cups broccoli florets, cooked and chopped 1 L
• 2 tsp melted unsalted butter (or vegetable oil) 10 mL
• 3 tbsp MRS. DASH Garlic and Herb Seasoning
• Blend, divided 45 mL
• 1 tbsp each unsalted butter and flour 15 mL
• 1 cup 1% milk 250 mL
• 3 tbsp light cream cheese, cut into small cubes 45 mL
• 1 tbsp sliced almonds, toasted 15 mL

1. Place chicken between 2 pieces of CHEFS SELECT Parchment Paper; pound to flatten.
2. Lightly spray non-stick frypan with cooking spray; sauté onion and mushrooms 5 minutes. Add broccoli and 2 tbsp (30 mL) MRS. DASH Garlic and Herb Seasoning Blend; cook additional 2 minutes. Set aside 1/2 cup (125 mL) of the stuffing (to be added to sauce). Divide remaining stuffing among the 4 chicken breasts. Roll up and secure with toothpicks.
3. Line shallow baking dish with a fresh piece of CHEFS SELECT Parchment Paper. Place chicken rolls in dish, lightly brush with melted butter (or oil), and sprinkle with remaining MRS. DASH Garlic and Herb Seasoning Blend. Cover and bake at 350 °F (180 °C) for 30 minutes. Remove cover and bake or broil additional 5 minutes, or until done and slightly browned.
4. Meanwhile, prepare sauce. Melt butter; whisk in flour and cook 1 minute on medium heat. Slowly add milk and cook until mixture thickens. Whisk in cream cheese and add remaining stuffing. Pour sauce over chicken, removing toothpicks before serving. Garnish with almonds.

Serves 4.
Prep time: 20 minutes
Bake time: 35 minutes