Chicken-Breast-stuff with Cheese & Broccoli








Stuffed chicken breast with cheese and broccoli is a delicious and relatively simple dish that combines the succulence of chicken with the rich flavors of cheese and the crunch of broccoli. Here’s a basic recipe:




4 boneless, skinless chicken breasts

1 cup broccoli florets (steamed until they’re just tender)

1 cup shredded cheese (cheddar, mozzarella, or any of your choice)

2 cloves garlic (minced)

1 tablespoon olive oil or butter

Salt and pepper, to taste

Optional: breadcrumbs or grated parmesan for a crispy topping

Optional: 1/4 cup cream cheese to make the filling creamier




1.Preparation: Preheat your oven to 375°F (190°C). If you have a meat mallet, pound the chicken breasts to even thickness. This helps in even cooking and makes it easier to roll.

2.Make the filling: In a mixing bowl, combine steamed broccoli, minced garlic, shredded cheese, salt, and pepper. If you’re using cream cheese, add that in as well. Mix well.

3.Stuff the chicken: Cut a slit or pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the broccoli and cheese mixture.

4.Seal the chicken: You can use toothpicks to seal the opening of the chicken breasts or simply press them together.

5.Cook the chicken: In a large oven-safe skillet or frying pan, heat the olive oil or butter over medium heat. Add the stuffed chicken breasts, presentation-side down first, and sear for about 3-4 minutes until it’s golden brown. Flip and cook the other side for an additional 3-4 minutes.

6.Bake: If you want a crispy topping, sprinkle some breadcrumbs or grated parmesan on the top of the chicken breasts now. Transfer the skillet or pan to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through (reaches an internal temperature of 165°F or 74°C).

7.Serve: Remove from the oven and let it rest for a few minutes before serving. Remove any toothpicks if used. Serve with your choice of side dishes.



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