Combine the butter, garlic, parsley, dill, scallions, 1 tsp salt, and a 1/2 tsp pepper in a medium-size bowl. Place the butter mixture on a piece of plastic wrap and shape it into a log about the size of a stick of butter. Chill completely.
Preheat the oven to 350°F. Combine the ground chicken, 1 Tbsp salt, and 1 tsp of black pepper. Mix until the salt and pepper are evenly distributed into the meat. Divide the mixture into eight balls. Set aside.
Remove the chilled butter from plastic wrap and cut into eight slices. Place one slice in the middle of each patty. Form the edges of the patties around the butter, being sure the butter is sealed into the meat.
Place the flour, beaten egg, and cornflake crumbs in three separate bowls. Dredge the chicken in flour, egg, and finally the cornflake crumbs. Place the coated chicken seam-side down on a nonstick cookie sheet. Repeat with the remaining stuffed chicken. Bake for about 25-30 minutes, or until the chicken is cooked through. Serve with the roasted broccoli (recipe follows).
1-1/2 broccoli crowns, cut into florets
1/8 cup olive oil
2 Tbsp lemon juice
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste
Preheat the oven to 425°F. Toss the broccoli with the oil, lemon, salt, and pepper in a large bowl.
Spread the broccoli onto a cookie sheet in a single layer. Bake until cooked through and the edges are brown, about 20 minutes.
Place the broccoli back into the bowl and toss with Parmesan cheese.
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