Ingredients
– 4 boneless, skinless chicken breasts
– Salt and black pepper, to taste
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1 tablespoon olive oil
– 1 cup broccoli florets, finely chopped
– 1 cup shredded mozzarella or cheddar cheese
– 1/2 cup cream cheese, softened
– 1 tablespoon Dijon mustard (optional)
– Fresh parsley, chopped, for garnish
Preparation
1. **Prepare the Chicken**:
– Preheat your oven to 375°F (190°C).
– Place each chicken breast on a cutting board. Using a sharp knife, make a pocket by slicing horizontally through the thickest part of the breast, being careful not to cut all the way through.
– Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
2. **Make the Filling**:
– In a mixing bowl, combine the chopped broccoli, shredded cheese, cream cheese, and Dijon mustard (if using). Mix well until everything is combined.
3. **Stuff the Chicken**:
– Carefully fill each chicken breast pocket with the broccoli and cheese mixture. Secure the opening with toothpicks if necessary to prevent the filling from spilling out during cooking.
4. **Cook the Chicken**:
– Heat the olive oil in a large oven-safe skillet over medium-high heat.
– Add the stuffed chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown.
– Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. **Serve**:
– Remove the toothpicks from the chicken breasts, if used.
– Garnish with chopped parsley before serving.
This dish is delicious and pairs well with a side salad or roasted vegetables. Enjoy your homemade broccoli and cheese-stuffed chicken! If you have any questions or need further assistance, feel free to ask.