It’s winter also that way less grilling & more oven cooked . This doesn’t mean we don’t roast in winter, we do, but not each day as it seems in summer ! I also like chicken in other methods, specially stuffed !
The good thing about this broccoli-cheese-stuffed chicken breast recipe is that it just takes about 45 minutes in total, and this includes slicing, stuffing, roasting, and baking the chicken.
It’s also very versatile (more on that below) and works great for audiences, too. Serve alongside a wild rice mix or with some grilled veggies that can be roasted right alongside chicken for a great quick and healthy weeknight meal.
- Ingredients :
° 4 boneless, skinless chicken breasts
° 1 tablespoon olive oil
° 2 teaspoons Italian seasoning
° 1 teaspoon garlic powder
° 1/2 teaspoon onion powder
° 2 cups broccoli florets, chopped
° 1 tablespoon water
° 1/2 cup low-fat shredded cheddar cheese
° 1/4 cup low-fat cream cheese
° 1 tablespoon Dijon mustard
° 1 clove minced garlic
° Salt and Pepper
- Instructions :
To steam the broccoli : Cutting broccoli florets into small pieces. Putting all of broccoli in a micro-wave-secure bowl also about 2 tsps of water. add the water. Cover with plastic wrap and microwave on high heat for 2-3 minutes. Alternatively, steam it on a stove or boil it in boiling water for 1 minute.
Employing a heavy knife to cutting every chicken breast to form a pocket. Not to pause cutting about 1/2 inch from ends and side . Season the chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
In a large bowl, combine steam, chopped broccoli, paprika, garlic, cheese, salt, and pepper; Sit apart . Spoon mix into every chicken breast equally .
Heaat oven to 441 degrees F . Heat 1 tablespoon of oil in a large cast iron skillet or oven-safe skillet over medium-high heat. Add chicken breasts and cook 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to a preheated oven for 15-20 minutes or until fully cooked.