Broccoli and Cheese Stuffed Chicken (Print Version)
Tender chicken filled with seasoned broccoli, melty cheese, and red bell pepper, crisply baked to golden perfection.
# Ingredients:
→ Chicken
01 -
4 large boneless, skinless chicken breasts (2 to 2 1/4 lbs)
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon smoked paprika
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon onion powder
06 -
1/4 teaspoon ground black pepper
→ Filling
07 -
1 1/2 cups small-diced broccoli florets, blanched and patted dry
08 -
1/4 cup finely diced red bell pepper
09 -
1 1/3 cups shredded colby-jack cheese
10 -
1 1/2 tablespoons mayonnaise
11 -
1 teaspoon seasoning blend (reserved from above)
→ For Cooking
12 -
2 tablespoons olive oil
# Steps:
01 -
Heat oven to 400°F.
02 -
Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to slice all the way through. Gently open the pocket with fingers.
03 -
In a small bowl, combine salt, smoked paprika, garlic powder, onion powder, and black pepper.
04 -
In a separate bowl, add blanched broccoli, red bell pepper, shredded colby-jack cheese, mayonnaise, and 1 teaspoon of the prepared seasoning blend. Mix until combined.
05 -
Divide broccoli-cheese filling evenly among chicken breast pockets. Secure openings with toothpicks if necessary.
06 -
Rub remaining seasoning blend onto the outside of each stuffed chicken breast.
07 -
Heat olive oil in a large oven-safe skillet over medium heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
08 -
Transfer skillet to oven and bake for 15 to 20 minutes, or until chicken is fully cooked and a thermometer inserted in the thickest part of the breast reads 165°F.
# Notes:
01 -
For even cooking, ensure the broccoli is well-drained to prevent excess moisture in the filling.