Broccoli and Cheese Stuffed Chicken
A delightful marriage of juicy chicken breasts and a rich, creamy filling that brings comfort to any dinner table.
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts Tender and juicy, provides the perfect canvas for stuffing.
- ½ teaspoon salt Enhances flavor, ensuring every bite is seasoned to perfection.
- ½ teaspoon smoked paprika Adds a subtle smokiness.
- ½ teaspoon garlic powder Infuses a warm garlic aroma.
- ¼ teaspoon onion powder Brings sweetness and depth.
- ¼ teaspoon black pepper Adds a gentle kick.
For the Filling
- 1½ cups small-diced broccoli florets, blanched and patted dry Offers a crunchy texture and vibrant green color.
- ¼ cup finely diced red bell pepper Delivers sweet crunch and color contrast.
- 1⅓ cups shredded Colby-Jack cheese Provides a melty, cheesy experience.
- 1½ tablespoons mayonnaise Keeps the filling moist.
- 2 tablespoons olive oil Used for searing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut a pocket lengthwise into each chicken breast.
- In a small bowl, mix together salt, smoked paprika, garlic powder, onion powder, and black pepper. Rub this seasoning blend inside and outside each chicken breast.
- In another bowl, combine blanched broccoli, diced red bell pepper, shredded cheese, mayonnaise, and 1 teaspoon of the seasoning blend. Stir well.
- Stuff each chicken breast with a quarter of the filling mixture and secure the openings with toothpicks.
Cooking
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken for about 3-4 minutes on each side until golden brown.
- Return chicken to the skillet, cover, and bake in the oven for 18-20 minutes or until the internal temperature reaches 165°F (74°C).
- Let your stuffed chicken rest for 5 minutes before serving.
Notes
Consider marinating the chicken in the seasoning overnight for extra flavor. Substitute mayonnaise with Greek yogurt for a healthier option. Use a food processor for faster vegetable chopping.