INGREDIENTS :
• 4 boneless, skinless chicken breasts
• 1 cup broccoli florets, finely chopped (lightly steamed)
• 1 cup shredded cheddar cheese (or mozzarella/colby jack mix)
• 2 cloves garlic, minced
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 2 tbsp olive oil (or butter, for searing)
• Toothpicks (to secure the chicken)
INSTRUCTIONS :
1. Prepare the Filling
◦ In a medium bowl, mix together steamed broccoli, shredded cheddar cheese, cream cheese (if using), and garlic.
◦ Season lightly with salt & pepper.
2. Prepare the Chicken
◦ Pat the chicken breasts dry.
◦ Using a sharp knife, slice a pocket into the thickest part of each breast (careful not to cut through).
3. Stuff the Chicken
◦ Fill each pocket with 2–3 tablespoons of the broccoli-cheese mixture.
◦ Secure the openings with toothpicks to keep the filling inside while cooking.
4. Season the Outside
◦ Rub chicken breasts with olive oil.
◦ Season generously with paprika, onion powder, Italian seasoning, salt, and pepper.
5. Cook the Chicken
Option A – Skillet + Oven (Best Flavor)
Option B – Stovetop Only
◦ Preheat oven to 375°F (190°C).
◦ Heat olive oil in an oven-safe skillet over medium-high heat.
◦ Sear chicken 2–3 minutes per side until golden.
◦ Transfer skillet to oven and bake 20–25 minutes until chicken reaches 165°F (74°C).
◦ Cook in skillet over medium heat, covered, about 7–9 minutes per side until fully cooked.
6. Serve
◦ Remove toothpicks before serving.
◦ Pair with roasted veggies, mashed potatoes, or a fresh salad.
` TIPS & VARIATIONS :
• Use Monterey Jack or Pepper Jack for a melty, spicy twist.
• Add finely chopped spinach or mushrooms to the filling for extra nutrients.
• For a low-carb option, serve with zucchini noodles or cauliflower mash.