Cheesy Broccoli Stuffed Chicken Breasts

Ingredients:

• For the Stuffed Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil (for cooking)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (optional)
  • 1/2 cup broccoli florets, steamed and finely chopped
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder (for the filling)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
• For the Optional Sauce:
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions:

1. Prepare the Chicken Breasts:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Flatten the Chicken:
   • Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and makes it easier to stuff.
3. Season the Chicken:
   • Season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika (if using).

2. Make the Cheesy Broccoli Filling:

1. Steam the Broccoli:
   • Steam the broccoli florets until tender, about 3-4 minutes. You can also microwave the broccoli in a bowl with a little water for 2-3 minutes until just tender. Once cooked, finely chop the broccoli.
2. Make the Filling:
   • In a medium bowl, combine the chopped broccoli with the cream cheese, shredded cheddar cheese, Parmesan cheese, garlic powder, and crushed red pepper flakes (if using). Stir until everything is well combined and creamy.

3. Stuff the Chicken:

1. Stuff the Chicken:
   • Take the prepared chicken breasts and carefully cut a pocket into each one (without cutting all the way through). You can use a sharp knife to make a slit along the side or the thickest part of the chicken breast.
   • Spoon the cheesy broccoli mixture into each chicken breast pocket, using about 2-3 tablespoons of the mixture for each chicken breast. Press the edges together gently to seal the filling inside.
2. Sear the Chicken:
   • Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and cook for 2-3 minutes on each side, until golden brown. Be careful not to move the chicken too much during searing to ensure the filling stays intact.

4. Bake the Chicken:

1. Transfer to the Oven:
   • Once the chicken is seared on both sides, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).

5. Optional Sauce (for extra richness):

1. Make the Sauce (optional):
   • While the chicken is baking, you can make a quick creamy sauce. In a small saucepan, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer.
   • Stir in the Parmesan cheese and garlic powder, and cook for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

6. Serve:

1. Plate the Chicken:
   • Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute.
2. Garnish:
   • Optionally, drizzle the creamy sauce over the top of the chicken breasts, or serve it on the side. Garnish with fresh parsley for color and extra flavor.