Broccoli-Stuffed Chicken Breasts

1 tablespoon canola or vegetable oil

1/2 cup minced shallots

1 pound mushrooms, minced

2 cups broccoli flowerets

2 tablespoons Madeira

2 tablespoons freshly grated Parmesan cheese

1/2 cup shredded reduced-fat Jarlsberg or Swiss cheese (divided use)

6 boneless, skinless chicken breast halves (about 2 1/4 pounds total)

1. Heat oil in a wide frying pan over medium heat. Add shallots and mushrooms; cook, stirring occasionally, until shallots are soft, about 5 minutes.
2. Add broccoli and Madeira; cover and cook, stirring occasionally, until broccoli in tender-crisp to bite, about 5 minutes. Remove from heat and stir in Parmesan cheese and 1/4 cup Jarlsberg cheese; let cool.
3. Rinse chicken and pat dry. Place each breast half between 2 sheets of plastic wrap and pound with a flat-surfaced mallet to a thickness of about 1/4-inch.
4. In center of each pounded chicken piece, mound a sixth of the broccoli-mushroom mixture. Roll chicken around filling to enclose. Set chicken rolls, seam side down, in a greased 13 x 9 x 2-inch baking pan. Sprinkle evenly with remaining 1/4 cup Jarlsberg cheese.
5. Bake in a 450*C oven until meat is no longer pink and filling is hot in center, about 15 minutes; cut to test. Then broil 4 to 6-inches below heat until cheese is browned, about 2 minutes.

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