Preheat oven to 350°F. Pluck florets off of stem of broccoli and discard stem (or cut very small). Combine cream cheese with 1 1/4 cups mozzarella cheese and broccoli florets. Roll into 1 inch diameter balls.
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag.
Place ranch dressing in a bowl, dip chicken in dressing until lightly covered. Put bread crumbs on a plate. Place chicken, top-sides down, in plate with bread crumbs. Put a stuffing ball in the middle of the chicken.
Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Repeat with remaining pounded chicken breast halves.
Bake 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min or until chicken is cooked through (170°F) and cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.