Broccoli-Cheddar Stuffed Chicken Breasts

Name: Broccoli-Cheddar Stuffed Chicken Breasts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 cups broccoli florets (see Cook’s Note); 1 1/2 cups shredded Cheddar cheese; 2 ounces cream cheese, at room temperature; 1 tablespoon chopped fresh chives or other fresh herbs; Kosher salt and freshly ground black pepper; 4 large boneless, skinless chicken breasts (see Cook’s Note); Garlic powder, ground cumin or other spices; 4 tablespoons olive oil

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

I’ve taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you’ve got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I’d steer clear of anything that’s extra-soft (think Brie or mascarpone) because we want the filling to stay intact.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

Ingredients

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3 cups broccoli florets (see Cook’s Note)

1 1/2 cups shredded Cheddar cheese

2 ounces cream cheese, at room temperature

1 tablespoon chopped fresh chives or other fresh herbs

Kosher salt and freshly ground black pepper

4 large boneless, skinless chicken breasts (see Cook’s Note)

Garlic powder, ground cumin or other spices

4 tablespoons olive oil

Directions

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Broccoli-Cheddar Stuffed Chicken Breasts

32m Easy 95%

CLASS

Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, 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 horizontally 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 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 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 degrees F, 10 to 15 minutes.
Remove the chicken breasts from the oven and serve.

Cook’s Note

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 and steamed (as directed in the recipe) and then drained well. Firmly pack the filling into the chicken pockets to prevent it from falling out during cooking. If any filling does spill out during the searing or baking process, simply scoop it back in!