Broccoli Stuffed Chicken Breasts

Posted by
Tender cheesy and creamy chicken breasts stuffed with broccoli, garlic, parmesan, cheddar, and cream cheese.

Duration:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people

Ingredients

For the chicken

  • 4 chicken breasts
  • 1 teaspoon Italian seasoning optional
  • 1 teaspoon paprika optional
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

For the filling

  • 2 cups broccoli florets
  • 1/4 cup bell pepper minced
  • 1/2 cup cheddar cheese or melting cheese of choice
  • 4 ounces cream cheese softened
  • ¼ cup grated Parmesan
  • 2 cloves garlic minced
  • salt and pepper

Instructions

  1. To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water.  Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.
  2.  Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.
  3. In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.
  4. Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.

Nutrition

Serving: 1chicken  breast | Calories: 242kcal | Carbohydrates: 6g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 879mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1163IU | Vitamin C: 53mg | Calcium: 234mg | Iron: 1mg
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published.