Cheddar Broccoli Chicken (Print Version)
# Ingredients:
→ Chicken Ingredients
01 -
4 large skinless, boneless chicken breasts
02 -
1/4 teaspoon cumin (optional)
03 -
1/4 teaspoon garlic powder
04 -
Season with salt and pepper as desired
05 -
Divided 1/4 cup olive oil
→ Stuffing Mix
06 -
Small broccoli florets, 3 cups
07 -
1 1/2 cups cheddar cheese, shredded
08 -
2 ounces cream cheese, softened
09 -
1 tablespoon chopped herbs (chives, parsley, or thyme work well)
10 -
A pinch of salt and pepper (1/4 teaspoon each)
# Instructions:
01 -
Set your oven to 400°F (200°C) to heat it up. You'll need it later for baking the chicken.
02 -
Fill a microwave-safe bowl with the broccoli plus a couple of tablespoons of water. Cover the top with a plate and steam in the microwave for 2 minutes. Afterward, dry the broccoli with paper towels and chop it into tiny bits. Toss it back into the same bowl.
03 -
Stir together the finely chopped broccoli, cream cheese, cheddar, herbs, and some salt and pepper. Mix the whole thing up until it's well-combined.
04 -
Lay the chicken breasts on a board and carefully cut a deep pocket along their side using a sharp knife. Don’t slice all the way through. Stuff the broccoli-cheese filling into the pockets, pressing gently so it stays put.
05 -
Sprinkle the outsides of the stuffed chicken with a little garlic powder, cumin if you like, and salt and pepper.
06 -
Put half the olive oil into each oven-safe skillet and warm over medium heat. Add two chicken breasts to each pan. Sear for about 3 minutes, flip them, and cook for another 2–3 minutes. You’re aiming for a golden brown crust.
07 -
Slide the skillets into your preheated oven. Bake for 10 to 15 minutes, or until a meat thermometer stuck in the thickest part of the chicken hits 165°F (74°C).