Broccoli Stuffed Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
3 tablespoons chicken broth (low sodium)
02 -
4 medium-sized chicken breasts
03 -
1 tablespoon olive oil
→ Spice Rub
04 -
½ teaspoon ground black pepper
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika
07 -
½ teaspoon onion powder
08 -
1 teaspoon salt
→ Filling
09 -
¼ teaspoon dried dill (optional)
10 -
¼ cup chopped, cooked bacon
11 -
½ teaspoon dried parsley
12 -
½ teaspoon dried chives
13 -
1 packed cup (about 4 oz) sharp cheddar, freshly shredded
14 -
½ cup finely diced red bell pepper
15 -
1 cup broccoli florets, cut small
16 -
5 oz softened cream cheese
# Instructions:
01 -
Set your oven temperature to 375°F and let it warm up.
02 -
Use a microwave-safe bowl. Cook broccoli with 2 tbsp water for 2 minutes, then drain off the liquid.
03 -
Mix the spices in a small dish, save 1 tsp for later and toss it into the filling. Stir the cream cheese mix, then add the broccoli gently.
04 -
Lay chicken on a cutting board, cover with plastic wrap, and flatten it with a mallet. Dab dry with a paper towel.
05 -
Carefully cut a deep slit in the thicker side of each chicken breast, making sure not to slice all the way through.
06 -
Fill the pockets in the chicken with the prepared filling. Use toothpicks to hold it together if necessary.
07 -
Sprinkle the rest of the spice mix over both sides of the stuffed chicken.
08 -
Place a cast iron pan on medium-high heat, pour in the oil, and brown the chicken for about 2-3 minutes per side until crispy golden.
09 -
Put all the chicken back into the same pan, add the chicken broth, cover it with foil, and bake for 12-17 minutes until the inside hits 160°F.
10 -
Let the chicken sit untouched for 5 minutes so it can finish cooking to 165°F.
# Notes:
01 -
You can make this up to a day in advance.
02 -
Cook the bacon during chicken prep to save time.