Broccoli Chicken Stuffed (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 black pepper
05 -
½ teaspoon onion powder
06 -
½ teaspoon paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon salt
→ Filling
09 -
5 oz cream cheese, softened
10 -
1 generous packed cup (4 oz) sharp cheddar, freshly shredded
11 -
1 cup broccoli florets, chopped small
12 -
¼ cup bacon, cooked and chopped
13 -
½ teaspoon dried chives
14 -
½ cup diced red bell pepper, finely chopped
15 -
½ teaspoon dried parsley
16 -
¼ teaspoon optional dried dill
# Instructions:
01 -
Set oven temperature to 375°F and let it heat up.
02 -
Cook broccoli in the microwave with 2 tablespoons of water for 2 minutes, then strain it.
03 -
Stir together spice rub in a small dish, saving 1 teaspoon to mix into the stuffing ingredients. Blend the cream cheese mix well, then gently add the broccoli.
04 -
Wrap chicken in plastic and pound it until tender. Use paper towels to dry it off.
05 -
Carefully cut into the thicker side of each breast, stopping before slicing through to make a deep pocket.
06 -
Spoon the filling into each pocket. Use toothpicks to hold them together if they’re not staying closed.
07 -
Sprinkle the remaining spice rub across both sides of the chicken breasts.
08 -
Heat up a cast iron skillet on medium-high. Add oil, then brown the chicken for 2-3 minutes per side till golden.
09 -
Lay all the chicken back in the skillet, pour in the chicken broth, cover it with foil, and bake for 12-17 minutes. Make sure the insides reach 160°F.
10 -
Let the chicken sit for 5 minutes to get up to 165°F before digging in.
# Notes:
01 -
You can prep this a day in advance.
02 -
Bake the bacon while handling the chicken.