Broccoli Cheddar Stuffed Chicken Breasts
Ingredients:
4 large boneless, skinless chicken breasts
3 cups broccoli florets
1 1/2 cups shredded cheddar cheese
2 oz. cream cheese, at room temp
1 Tablespoon chopped fresh chives or other fresh herbs
Garlic powder, cumin, or other spices
1/4 cup olive oil, divided
Directions:
-Preheat the oven to 400°F.
-Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes.
-Remove the broccoli from the microwave and drain it very well on paper towels.
-Chop the broccoli into small, pea-sized pieces then add it back to the bowl.
-To the bowl, add the cheddar cheese, cream cheese, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well-combined.
-Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
-Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
-Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper, and any other preferred spices.
-Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan.
-Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
-Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165°F, 10 to 15 minutes.
-Remove the chicken breasts from the oven and serve.
