Servings 4 servings
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
Instructions
- 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.
Notes
- Chicken breasts often come with the chicken tender still attached to the bottom. Remove the tenders and save them for another use before continuing with the recipe.
- Frozen broccoli can be substituted for the fresh, however it should be fully thawed/steamed (as directed in the recipe) and then drained well.
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