Cheese and Broccoli Stuffed Chicken Rouladen

(For those of you doing 21-Day Fix: 1 red, 1/2 green, 1 blue and 1 tsp per roulade)

I'm German and love German beef rouladen (usually filled with bacon, onions, pickles, mustard and spices). I tried to turn this delicious traditional German dish into a healthy dish. 

Ingredients (per person):
1 chicken breast (makes 1 roulade and I use the rest for stir-fry chicken or chicken curry)
1/2 green container (or about 1/2 cup) of chopped up or shredded broccoli (if you have frozen broccoli, you need to thaw it first)
1 blue container (or about 1/3 cup) of shredded cheese (I mixed organic medium sharp and mild cheddar)
1 tsp of olive oil (you can also use coconut oil) 
Spices to taste (I used a sprinkle of garlic salt, as well as Mrs Dash Garlic & Herb and Mrs Onion & Herb seasoning)

Instructions:
Preheat the oven to 350F. 
Cut the chicken breast in half. Put the half that is not as intact aside and use it for other dishes. Put the intact half into a ziplock bag (or cover it with saran wrap) and slightly flatten with a mallet. 
Season with the spices you chose. Pour half of the cheese on the chicken breast. Set the rest aside for later. Pour the broccoli on the chicken breast. Then roll up the meat up and secure either with rouladen needles (you can buy them at IKEA) or with tooth picks. Next, season a little bit more on the outside and drizzle with the olive or coconut oil. 
Put the chicken rouladen in an oven-safe dish. I used a casserole dish. 
Bake in the oven for about 30 minutes. Take the dish out of the oven, sprinkle the rest of the cheese on the roulade and broil for about 5 minutes on low until the cheese is nice and bubbly. 
I served ours today with peas and rice (1/2 yellow container each).