Chicken is a staple in our house, but the repetition was starting to get to me. While perusing recipes, I realized that it had been quite some time since I had prepared stuffed chicken breasts. My family and I had a great time when I was inspired to get inventive in the way I prepared chicken.
Some of my favorite accompaniments to this chicken include mushroom risotto, roasted potatoes, roasted asparagus, sautéed green beans, and roasted asparagus. Being so adaptable, it can be served with a wide variety of accompaniments.
You can still get a wonderful meal on the table in no time at all with the help of this quick and simple chicken recipe. You can also use any vegetables and cheeses you have on hand for some added creativity.
In search of a simple yet impressive supper meal to serve your guests? Try some chicken breasts packed with broccoli and cheddar instead. Any night of the week is good for this tasty and cheesy dish.
In this post, we’ll show you how to make chicken breasts stuffed with broccoli and cheddar, and we’ll also address some of the most often asked questions regarding the dish.
INGREDIENTS
- Four skinless, boneless chicken breasts
- For 3 cups, use broccoli florets.
- One and a half cups of shredded cheddar cheese
- Ingredients: 2 ounces of softened cream cheese
- Fresh chives or other herbs, chopped (about 1 tablespoon)
- Spices such as garlic powder, cumin, and others
- Extra virgin olive oil, three to four tablespoons
- one-fourth cup of chicken stock
INSTRUCTIONS
Turn the oven on to 400 degrees Fahrenheit.
In a microwave-safe bowl, combine the broccoli and 2 tablespoons of water.
Microwave the broccoli for 2 minutes, covered (a large dish works best for this).
Take the broccoli out of the microwave and put it flat on some paper towels to absorb any remaining moisture.
The broccoli should be chopped into pieces about the size of peas and re-added to the bowl.
Add the cheddar cheese, cream cheese, chives, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the broccoli. Mix thoroughly by stirring.
Prepare a cutting board for the chicken breasts, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast.
Fill the pockets in the chicken breasts with the broccoli mixture.
Chicken breasts should be seasoned on both sides with garlic powder, salt, pepper, and any other spices you want.
Olive oil should be heated over medium heat in a large, heavy ovenproof pan, preferably one made of cast iron. Chicken breasts should be added once the oil has reached frying temperature.
The chicken needs to be seared for 3–5 minutes on one side before being flipped and seared for another 2–3 minutes.
Take the pan from the heat, add the chicken broth, and cover it tightly with aluminum foil.
After browning the chicken on the stovetop, it only takes another 10 to 15 minutes in the oven to reach an internal temperature of 165°F in the thickest section of each breast.
Take the chicken breasts out of the oven and let them sit for at least 10 minutes before serving.