Recipes Broccoli and cheese stuffed chicken breasts easy

Broccoli and cheese stuffed chicken breasts - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Broccoli and cheese stuffed chicken breasts! A quick and easy dinner that is ready in under 15 minutes! This cheesy broccoli chicken is the perfect comfort food on a cold day. Use thin-sliced cutlets to save some time or cut regular-sized chicken breasts if you prefer. Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to. chicken stuffed with broccoli & cheese-. I really enjoy recipes where you take chicken breast and stuff it with different ingredients.

Stuff chicken breast with the broccoli filling and. Make chicken: Open butterflied chicken pieces. Sprinkle with salt, pepper and garlic powder.

You can cook Broccoli and cheese stuffed chicken breasts with 11 Ingredients and 11 steps. See the following guide!

1. 4 chicken breasts (boneless, skinless or skin on. I personally like the crunch the broiler gives the skin).
2. 1 1/2 broccoli chopped (this will work with one package of frozen broccoli as well.
3. 1 packages sliced portobello mushrooms.
4. 1 each small onion.
5. 1 chicken seasoning.
6. 1 black pepper.
7. 1 olive oil.
8. 1 1/2 cup shredded sharp cheddar cheese (divided).
9. 1 1/2 cup shredded Italian cheese blend (divided).
10. 1 tbsp butter.
11. 1 dash each Weber roasted garlic and herb seasoning, Italian seasoning, basil leaves, oregano and soul seasoning.

Place a bit of steamed broccoli and a bit of cheese in each. Fold over, and seal with toothpicks. Place the cheese and broccoli 'packet' in the center of a flattened chicken breast, then wrap the chicken around it, securing the edges of the chicken together with toothpicks. WARNING: One serving of this Broccoli and Cheese Stuffed Chicken Breasts may not fully satisfy your hunger!

1. If using boneless skinless chicken Butterfly and pound to about 1/4 inch thick. Bone in: Slice chicken half way through and leave the bottom in tact (it should look like a boat).
2. Brush outer layer of chicken with olive oil and season with chicken seasoning and pepper, set aside.
3. Slice onion, broccoli and mushrooms into small pieces and sauté in the butter until veggies are soft and onion is translucent.
4. Season to taste with Italian seasoning, basil leaves, pepper, oregano and soul seasoning.
5. Remove veggie mixture from skillet to deep bowl for stirring. Add half the cheddar cheese and half the Italian cheese to veggie mixture and stir until well blended.
6. Carefully and equally stuff each chicken breast with veggie mixture be sure to leave open side up.
7. Sprinkle remainder of cheddar cheese on top of chicken breasts followed by remainder of Italian cheese you can use toothpicks to hold the chicken "boats" closed but be sure to remove them all before eating.
8. Season the top of the chicken with a dash of Weber garlic and herb seasoning, Italian seasoning, basil leaves, pepper and oregano.
9. Bake at 350°F for one hour (or until chicken is no longer pink and juices run clear, depending on thickness) drain juice from pan.
10. Turn oven off and Turn broiler on high and broil for the last 10-15 minutes checking constantly as broilers are quick to burn.
11. Remove from oven, let cool and enjoy.

Spinach stuffed chicken breasts are low carb and so easy to make! Teriyaki Chicken Stir Fry - low carb and so good! Place the cheese and broccoli 'packet' in the center of a flattened chicken breast, then wrap the chicken around it, securing the edges of the chicken together with toothpicks. It will depend on how large your chicken breasts are. Don't worry about trying to stuff in more that can fit into your chicken.