Broccoli And Cheese Stuffed Chicken Recipes

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CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10



Cheesy Broccoli-Stuffed Chicken Breasts image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
  • Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
  • Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
  • Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g

1 serving nonstick cooking spray
1 ½ cups finely chopped broccoli
4 ounces sharp Cheddar cheese, cubed
½ cup cooked white rice
¼ cup chopped onion
1 teaspoon salt
½ teaspoon garlic granules
4 (6 ounce) skinless, boneless chicken breasts
1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
aluminum foil

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

Make and share this Broccoli and Cheese Stuffed Chicken Breast recipe from Food.com.

Provided by canarygirl

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Broccoli and Cheese Stuffed Chicken Breast image

Steps:

  • Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
  • Add milk gradually, whisking constantly to avoid lumps.
  • Add salt, pepper and garlic powder, and stir constantly until thickened.
  • Add 1/2 cup cheddar and the cream cheese, and stir to melt.
  • Add 1/4 cup of the broccoli pieces, and stir to combine.
  • Make chicken: Open butterflied chicken pieces.
  • Sprinkle with salt, pepper and garlic powder.
  • Place a bit of steamed broccoli and a bit of cheese in each.
  • Fold over, and seal with toothpicks.
  • Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
  • Place chicken in a small casserole dish, and pour cheese sauce over.
  • This may either be browned in the oven, or served as is.

Nutrition Facts : Calories 321.7, Fat 21.5, SaturatedFat 12.8, Cholesterol 99.2, Sodium 359.1, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 23.4

2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
1 1/2 cups steamed broccoli
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
2 tablespoons cream cheese
1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
salt and pepper
garlic powder

BROCCOLI CHEESE STUFFED CHICKEN

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 3

Number Of Ingredients 9



Broccoli Cheese Stuffed Chicken image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
  • 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 combine.
  • Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
  • Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
  • Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
  • Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

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.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Broccoli-Cheddar Stuffed Chicken Breasts image

Steps:

  • 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.

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

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Mushroom, Broccoli, and Cheese Stuffed Chicken image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
  • Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
  • Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 579.9 calories, Carbohydrate 18.8 g, Cholesterol 152.1 mg, Fat 36.6 g, Fiber 2 g, Protein 43.2 g, SaturatedFat 10 g, Sodium 650.7 mg, Sugar 1.3 g

2 cups finely chopped broccoli florets
2 tablespoons water
½ cup shredded pepperjack cheese
¼ cup mayonnaise
4 small button mushrooms, sliced
1 teaspoon garlic powder
4 large chicken breasts
1 teaspoon paprika
salt and ground black pepper to taste

CHEDDAR BROCCOLI-STUFFED CHICKEN

Make this evening one to remember with Cheddar-Broccoli Stuffed Chicken. Combine cream cheese, broccoli, cheddar and vinaigrette for a delicious stuffing in chicken breasts, roll them up then coat them in crushed stuffing. These breaded Cheddar Broccoli-Stuffed Chicken breasts are a great weeknight option.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7



Cheddar Broccoli-Stuffed Chicken image

Steps:

  • Heat oven to 400ºF.
  • Mix cream cheese, broccoli, cheddar and 1 Tbsp. vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks, if desired.
  • Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, 1 at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place, seam sides down, on prepared baking sheet; drizzle with butter.
  • Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup frozen chopped broccoli, thawed, well drained
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/4 cup plus 1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 cup STOVE TOP Everyday Stuffing Mix for Chicken, finely crushed
1 Tbsp. butter, melted

BROCCOLI AND CHEESE STUFFED CHICKEN

Wow the crowds with our Broccoli and Cheese Stuffed Chicken. Requiring just 25 minutes of prep, make our Broccoli and Cheese Stuffed Chicken today.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 5



Broccoli and Cheese Stuffed Chicken image

Steps:

  • Heat oven to 400ºF.
  • Place chicken, top sides down, on work surface. Combine broccoli, 3/4 cup cream cheese spread and 1/2 cup shredded cheese; spread onto chicken. Roll up tightly, starting at one short end of each breast. Secure with wooden toothpicks, if desired.
  • Place, seam sides down, in 8-inch square baking dish sprayed with cooking spray. Mix remaining cream cheese and milk; spread over chicken. Sprinkle with remaining shredded cheese; cover.
  • Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 360 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 26 g

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1-1/2 cups frozen broccoli cuts, thawed, well drained
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 Tbsp. milk

BROCCOLI CHEESE STUFFED CHICKEN

Make and share this Broccoli Cheese Stuffed Chicken recipe from Food.com.

Provided by daishasma

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14



Broccoli Cheese Stuffed Chicken image

Steps:

  • Grease a 9 x 11 in casserole dish.
  • Preheat oven to 350 degrees.
  • Flatten chicken breasts by using rolling pin to get membranes out. Make thin.
  • Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together.
  • Place salt and pepper with beaten eggs in bowl.
  • Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl.
  • Coat chicken with eggs and then dip into bread crumb mixture.
  • Lay each chicken breast stretched out seperatly.
  • Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove.
  • Repeat with remaining breasts and mixture.
  • Top with sauce, remaining garlic and parmesian cheese.
  • Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked.
  • Can be served with pasta and veg.

Nutrition Facts : Calories 320, Fat 11.7, SaturatedFat 6, Cholesterol 164.3, Sodium 1585.4, Carbohydrate 12.8, Fiber 1.8, Sugar 1.8, Protein 39.5

6 boneless skinless chicken breasts
1/3 cup shredded mild cheddar cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup shredded mozzarella cheese
2 beaten eggs
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon pepper
1 small finely diced onion
1 cup fresh broccoli (do not cook) or 1 cup frozen broccoli, thawed chopped (do not cook)
4 tablespoons mined garlic
6 whole cloves
1 lb prego ricotta and parmesan sauce

CHICKEN STUFFED WITH BROCCOLINI & CHEESE

My version of Chicken Cordon Bleu uses broccolini in the filling and panko for crunch. Broccolini looks like small broccoli, but we think it's a little sweeter and more tender. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13



Chicken Stuffed with Broccolini & Cheese image

Steps:

  • Flatten chicken to 1/2-in. thickness. Place 2 stalks of broccolini lengthwise down the center of each chicken breast; sprinkle with 2 tablespoons cheese. Fold over and secure with toothpicks., Combine the flour, salt, garlic powder, pepper and paprika in a shallow bowl. In a separate shallow bowl, whisk egg whites and milk. In another shallow bowl, combine bread crumbs and parsley. Coat chicken with flour mixture, dip in egg white mixture, then coat with crumb mixture., Place on a baking sheet coated with cooking spray. Spritz tops of chicken with cooking spray. Bake, uncovered, at 450° until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.

Nutrition Facts : Calories 275 calories, Fat 7g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 248mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (6 ounces each)
8 Broccolini stalks or 2/3 cup chopped fresh broccoli
1/2 cup shredded Italian cheese blend
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon paprika
2 large egg whites
1 tablespoon 2% milk
3/4 cup panko bread crumbs
1 teaspoon dried parsley flakes
Olive oil-flavored cooking spray

CHICKEN STUFFED WITH BROCCOLI AND GOAT CHEESE

Weary of the same old recipes? Break out of the monotony and add a little variety to your mealtime routine with a Chinese-inspired feast. Celebrating holidays like Chinese New Year, which falls on January 23rd this year, is a great way to teach children about customs in other countries and an easy way to introduce new flavours to the dinner table. With a few simple ingredients and an Asian-inspired sauce, you can whip up a meal that will capture the spirit of the holiday and bring a little adventure to the dinner table. Bursting with Asian-inspired flavours and filled with warm goat cheese, the stuffed chicken recipe below looks complicated but comes together in no time flat. Simple to prepare, this dish is risk-free and will bring out your inner culinary connoisseur.

Provided by Mary Jenny

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5



Chicken Stuffed With Broccoli and Goat Cheese image

Steps:

  • Place 1 chicken breast between 2 large pieces of plastic wrap, carefully pound chicken breast with the flat side of a meat tenderizer or rolling pin. Flatten breast to a thickness of 1/2 cm (1/4 inch), taking care not to tear the chicken. Repeat with remaining chicken breasts.
  • Place broccoli in a small glass and add just enough water to cover the florets, microwave for 4 minutes. Drain and chop finely. Stir warm broccoli into goat cheese until well combined.
  • Place 1/4 of the cheese mixture at the base of the first piece of chicken, carefully roll the meat over the cheese, tucking in the sides to enclose the cheese. Use 2-3 toothpicks to secure. Repeat with remaining 3 breasts.
  • In a large sauté pan heat oil over medium-high, brown chicken on all sides, about 7 minutes. Add sweet & sour sauce to the pan along with 1/4 cup (60 mL) water. Cover and simmer until chicken is cooked through, about 12 minutes.
  • Slice chicken and serve with sauce poured over top.
  • Too busy to cook? Try VH Steamers Kung Pao Chicken from the company's line of frozen entrees. Packed with crisp vegetables and Asian-inspired sauces, these flavourful meals are ready in less than five minutes.
  • Additional recipe ideas are available online at www.vhsauces.ca.

Nutrition Facts : Calories 415.9, Fat 21.1, SaturatedFat 4.9, Cholesterol 93.9, Sodium 488.4, Carbohydrate 22, Fiber 2.8, Sugar 12.8, Protein 34.4

4 chicken breasts, skinless and boneless
1/2 cup plain goat cheese (cream cheese can also be used)
2 cups frozen broccoli florets
2 tablespoons vegetable oil
455 ml vh sweet and sour sauce

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

My husband saw a frozen version of this in the freezer section at the grocery, I turned it over to look at the fat and caloric count and quickly told him NO...I decided that I would make a healthoer low fat version.

Provided by MellyBelly

Categories     Chicken Breast

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10



Broccoli and Cheese Stuffed Chicken Breast image

Steps:

  • Pre-Heat oven to 350 degrees.
  • To prepare Broccoli stuffing combine broccoli, miracle whip, parmesan and mozzarella cheeses in a bowl.
  • Lightly Mix and place in a baking dish that has been sprayed with non-stick cooking oil.
  • Place in oven and bake for 15 minutes.
  • To prepare Chicken cut a slit down the middle of the breast almost all the way through.
  • Take your Extra Virgin Olive Oil, Garlic, and Spices and place them in a frying pan.
  • ( Heat on Medium).
  • You will want to cook the chicken in the pan for atleast 10-12 minutes on each side, until the breast are no longer pink.
  • Let chicken Breast and Stuffing Cool. (KEEP OVEN AT 350 Degrees).
  • Heapingly Stuff Chicken Breast with the Broccoli and Cheese Stuffing.
  • Place in a baking dish that has been sprayed with non-stick cooking oil, and sprinkle the colby-jack cheese over them.
  • Cover with foil and place in oven for 35-40 minutes.

Nutrition Facts : Calories 496.7, Fat 28.5, SaturatedFat 9.8, Cholesterol 119.7, Sodium 1089.9, Carbohydrate 16.2, Fiber 2.6, Sugar 7.7, Protein 42.6

1 cup Miracle Whip light
10 ounces fresh broccoli, steamed and chopped (You can use frozen, I prefer FRESH)
1 cup of grated parmesan cheese
1/2 cup of shredded reduced-fat mozzarella cheese
1/2 cup shredded colby-monterey jack cheese
4 boneless skinless chicken breasts (cleaned)
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1 teaspoon italian seasoning

BROCCOLI-STUFFED CHICKEN

I was born in 1936 to a family of eight. Much of our food came from our garden and the henhouse at the back of our city lot. Mother served fried chicken every Sunday, but sometimes she surprised us with this creation. No arguments then as to who got what piece of chicken! -Donald Laugherty, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 10



Broccoli-Stuffed Chicken image

Steps:

  • Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 710mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional

CHEESE AND BROCCOLI STUFFED CHICKEN BREAST

What can I say but MMM. I tried this one day instead of Chicken Kiev and it's been a fave ever since.

Provided by Erica_Hildebrand

Categories     Chicken Breast

Time 40m

Yield 4 breasts

Number Of Ingredients 8



Cheese and Broccoli Stuffed Chicken Breast image

Steps:

  • Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.
  • Fry each side just until the chicken is no longer pink.
  • Set aside ½ cup of cheddar cheese.
  • In a bowl mix the rest of the ingredients together stirring gently just to combine.
  • Take the cheese and broccoli mixture and stuff chicken quite full.
  • Fasten with toothpicks along edges or tie loosely with butchers twine.
  • Place in a baking pan and cover with remaining cheese.
  • Cook in a 350° oven for 20 to 25 minutes.

4 boneless skinless chicken breasts
1 bunch broccoli, cooked and cooled
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon italian seasoning

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From copymethat.com


BROCCOLI CHEESE STUFFED CHICKEN BREAST - MOM FOODIE
Start by preheating the oven to 375 degrees F. Butterflying the chicken breasts: Using a sharp knife butterfly each chicken breast starting at the thickest point. Slice in deeply but take care not to cut all the way through. Now fill with cheese and broccoli, then roll up the chicken breasts and secure with toothpicks.
From momfoodie.com


BROCCOLI AND CHEESE STUFFED CHICKEN - COOKIN' WITH MIMA
Prep the chicken – Cut a pocket on the chicken and rub the breast with your spice mix. Make your stuffing – In a small bowl, mix your stuffing ingredients. Stuff generously into the chicken. Pan sear – Pan sear the chicken breasts on each side for about 4-5 minutes on medium high heat to create a nice golden color on the outside.
From cookinwithmima.com


STUFFED CHICKEN BREAST WITH BROCCOLI CHEESE!
1st step: To steam broccoli, I finely chopped the florets and placed them in a microwave-safe bowl with about 2 large spoons of water. Advertisements. Step two: The broccoli was then microwaved for 2 to 3 minutes on high, covered in plastic wrap. 3rd step:
From familyfreshrecipes.com


CHEESY BROCCOLI STUFFED SHELLS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


BROCCOLI AND CHEESE STUFFED CHICKEN - HEART HOOK HOME
Add broccoli to cheese sauce. Put the bread crumbs on a plate and mix in Parmesan Cheese; set aside. In a small dish, whisk one egg and a splash of milk (1 tsp). Preheat the oven to 375 degrees. Take a chicken breast, put some broccoli and cheese in the middle, fold over, apply egg wash to one side, then bread crumbs, set that side on the ...
From hearthookhome.com


CHEESE & BROCCOLI STUFFED CHICKEN | INTERESTING FOOD RECIPES, …
In a bowl, mix together 1 cup of chopped broccoli, 1 cup of shredded colby jack cheese and 4 oz of softened cream cheese. 2. Butterfly 4 boneless, skinless chicken breasts and stuff each one with the broccoli cheese mixture.
From pinterest.ca


BROCCOLI AND CHEESE STUFFED CHICKEN - EAT THE BITE
Heat olive oil in a pan for a couple of minutes and add the chicken breasts to the pan seasoned-side down. Season the bottom side now with the salt, pepper, garlic powder and paprika. Cook for about three minutes on medium-to-high heat until a nice crust/sear has formed. Turn the chicken and cook for one minute.
From eatthebite.com


BROCCOLI CHEDDAR STUFFED CHICKEN BREASTS - RECIPES ONLINE
To the bowl, add the cheddar cheese, 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 lengthwise into each chicken breast without cutting all the way through to the other side.
From mrhealthyalternative.com


BROCCOLI AND CHEESE STUFFED CHICKEN THIGHS - COURTNEY'S SWEETS
Preheat your oven to 375 degrees. Mix together the cream cheese, mayo, garlic, pepper, broccoli, and mozzarella. Spread the cheese mixture onto the chicken thighs. Roll the chicken up and spray with a little oil and then roll into the bread crumbs. You could also use eggs if you don't want to use oil, but since it's a spray you're not using much.
From courtneyssweets.com


BROCCOLI GOAT CHEESE STUFFED CHICKEN - RECIPE RUNNER
Instructions. Preheat oven to 400° F. In a small bowl stir together the ingredients for the filling and set aside. Cut a slit in each chicken breast to form a pocket then them stuff with the broccoli goat cheese mixture. In a small bowl combine the spices to season the chicken.
From reciperunner.com


BROCCOLI AND CHEESE STUFFED CHICKEN - THAT LOW CARB LIFE
Instructions. Preheat oven to 375 degrees. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast. Drizzle chicken with olive oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine.
From thatlowcarblife.com


BROCCOLI CHEDDAR STUFFED CHICKEN - THE TOASTY KITCHEN
Season chicken breasts inside and out with salt, pepper, paprika, and garlic powder. In a bowl, combine chopped broccoli florets, cheddar cheese, and mayonnaise. Stuff broccoli mixture into chicken, using a toothpick to hold closed if needed. Add olive oil to skillet and heat over medium heat. Sear chicken breasts on each side for 2-3 minutes ...
From thetoastykitchen.com


BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - SOUTHERN PLATE
Before you start, place the chopped broccoli in a medium bowl and add about two tablespoons of water. Cover and microwave for about 3 minutes. Then remove the cover and drain any excess water. To that bowl, add the shredded cheese, mayo, and chopped bell pepper. Stir well to combine. Carefully cut a pocket into each chicken breast.
From southernplate.com


BROCCOLI AND CHEESE STUFFED CHICKEN BREASTS - THE BEST KETO RECIPES
Instructions. In a small bowl combine the broccoli, cheddar cheese and softened cream cheese, set aside. Spread the broccoli cheddar mixture on one side of the chicken and fold the other side over, secure with a toothpick. Lightly sprinkle the cajun seasoning on each side of the chicken. Place in a greased baking dish.
From thebestketorecipes.com


CHEDDAR BROCCOLI STUFFED CHICKEN | ALL-BRAN*
3. In a large non-stick skillet, heat butter over medium-high heat. Cook shallots until tender, about 3 minutes. Add garlic and cook for 1 minute. Stir in mushrooms and broccoli and cook until mushrooms are tender and no liquid remains, about 3 minutes. Remove from heat and let cool. Stir in remaining salt and pepper, cream cheese and Cheddar ...
From allbran.ca


BROCCOLI CHEESE STUFFED CHICKEN - THE SALTY MARSHMALLOW
Instructions. Preheat the oven to 400 degrees Fahrenheit. Add the broccoli to a microwave safe bowl and pour ¼ cup of water over the top. Microwave for 1 ½ minutes. Drain the water and set aside. Mix the paprika powder, salt and pepper together in a small bowl. Set aside.
From thesaltymarshmallow.com


CHEESY BROCCOLI STUFFED CHICKEN BREAST - HEALTHY FITNESS MEALS
In a mixing bowl, combine broccoli with shredded cheese, garlic powder, and cream cheese. season with a pinch of salt and pepper. Spoon the mixture into the chicken breasts, and secure the pocket using toothpicks. Heat oil in a large, ovenproof skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side, then transfer ...
From healthyfitnessmeals.com


BROCCOLI STUFFED CHICKEN - THERESCIPES.INFO
Israeli couscous, boneless skinless chicken breasts,.... All information about healthy recipes and cooking tips
From therecipes.info


BROCCOLI AND CHEESE STUFFED CHICKEN BREAST - FIT FOODIE FINDS
Stuff a chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together. Repeat with each chicken breast. Heat a large cast-iron skillet over medium/high heat.
From fitfoodiefinds.com


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