Chicken Stuffed With Broccoli (Print Version)
# Ingredients:
→ Chicken
01 -
1 tbsp olive oil
02 -
3 tbsp chicken broth, low sodium
03 -
4 chicken breasts, medium size
→ Spice Rub
04 -
½ tsp black pepper
05 -
½ tsp smoked paprika
06 -
1 tsp garlic powder
07 -
½ tsp onion powder
08 -
1 tsp salt
→ Filling
09 -
¼ cup bacon, chopped and cooked
10 -
1 cup broccoli florets, finely chopped
11 -
1 heaping cup of sharp cheddar, shredded (4 oz)
12 -
½ cup diced red bell pepper
13 -
5 oz softened cream cheese
14 -
½ tsp dried parsley
15 -
½ tsp dried chives
16 -
¼ tsp dill (optional)
# Instructions:
01 -
Set your oven to 375°F and let it heat.
02 -
Pop broccoli and 2 tbsp water into the microwave. Cook for 2 minutes, then drain well.
03 -
Combine your spice rub ingredients in a little bowl. Take 1 tsp of the blend and mix it into the filling ingredients. Stir the cream cheese mixture till combined, then gently add broccoli.
04 -
Protect the chicken with plastic wrap and give it a few taps with a mallet to even it out. Dry it with paper towels afterward.
05 -
On the thick side of each chicken breast, make a deep cut, stopping short before slicing all the way through.
06 -
Spoon the filling into each pocket. Use toothpicks to hold it together if needed.
07 -
Sprinkle the rest of the spice rub over both sides of the chicken.
08 -
Heat up your skillet over medium-high. Add oil, then brown the chicken for 2-3 minutes per side till it turns golden.
09 -
Place the chicken back in the skillet, pour the broth around it, and cover with foil. Cook in the oven for 12-17 minutes, till the inside hits 160°F.
10 -
Let the chicken sit for 5 minutes before serving. The temp will naturally rise to 165°F.
# Notes:
01 -
You can make this up to 24 hours early.
02 -
Cook the bacon while getting the chicken ready.