Description
Broccoli and cheese tucked into a chicken breast creates a comforting and flavorful dish, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup broccoli florets, steamed and chopped
- 1 cup shredded cheese (cheddar, Monterey Jack, mozzarella or a blend)
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- 1 tablespoon olive oil for searing
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
- Steam the broccoli until bright green and tender (about 3–4 minutes). Finely chop and let cool slightly.
- In a bowl, mix the chopped broccoli, shredded cheese, softened cream cheese, and a pinch each of salt and pepper until well combined.
- Pat chicken breasts dry. Carefully slice a pocket into the thick side of each breast, cutting parallel to the cutting board but not through the other side.
- Stuff each pocket with the broccoli-cheese mixture, pressing gently so the filling fills the cavity.
- Heat the olive oil in a large skillet over medium heat. When hot, sear each stuffed breast 3–4 minutes per side until golden brown.
- Transfer the seared breasts to the prepared baking dish. Bake for 20–25 minutes or until an instant-read thermometer reads 165°F (75°C).
- Let rest for 5 minutes before serving.
Notes
For lower fat, consider using reduced-fat cream cheese. Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American