Recipe: Perfect Broccoli and cheese stuffed chicken breasts

Broccoli and cheese stuffed chicken breasts. Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Sprinkle both sides of cutlets with salt and pepper. These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.

Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Succulent, crispy edged chicken breasts, stuffed with a dreamy, creamy filling of cheddar, cream cheese and broccoli. Make chicken: Open butterflied chicken pieces. You can have Broccoli and cheese stuffed chicken breasts using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Broccoli and cheese stuffed chicken breasts

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

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. A few weeks ago I shared my garlic spinach parmesan stuffed chicken breasts and this week I'm sharing this DELICIOUS broccoli and cheese stuffed chicken.

Broccoli and cheese stuffed chicken breasts instructions

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.

The filling is a mixture of steamed broccoli, garlic, bell pepper, parmesan, cheddar, and. Chicken stuffed with a cheesy broccoli and mushroom filling. Serve with a salad and roasted potatoes for a complete and satisfying meal. The options are really endless when it comes to stuffed chicken breasts, but this recipe keeps it easy and cheesy. A quick mix of broccoli, cheddar, cream cheese and herbs leads to the most flavorful filling.