Cheesy Broccoli Stuffed Chicken Breasts

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4 boneless skinless chicken breasts

1 tbsp olive oil

2 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

2 cups broccoli florets, chopped

1 tbsp water

1/2 cup reduced fat shredded cheddar cheese

1/4 cup low fat cream cheese

1 tbsp Dijon mustard

1 garlic clove, minced

Salt and pepper


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.

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.

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.

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.

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