Broccoli and Cheese Stuffed Chicken
A flavor-packed dish combining juicy chicken breasts with a creamy filling of fresh broccoli, red bell peppers, and Colby-Jack cheese, creating a delightful medley of flavors and textures.
Ingredients
For the Chicken
- 4 large boneless skinless chicken breasts tender and juicy, perfect for stuffing
- ½ teaspoon salt enhances flavor
- ½ teaspoon smoked paprika adds depth and warmth
- ½ teaspoon garlic powder brings a savory touch
- ¼ teaspoon onion powder adds sweetness and depth
- ¼ teaspoon black pepper for a gentle kick
For the Filling
- 1½ cups small-diced broccoli florets blanched and patted dry, full of nutrients
- ¼ cup finely diced red bell pepper adds sweetness and color
- 1⅓ cups shredded Colby-Jack cheese melty and delicious
- 1½ tablespoons mayonnaise provides creaminess and richness
For Cooking
- 2 tablespoons olive oil for searing
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut a pocket lengthwise into each chicken breast.
- In a small bowl, mix together the salt, smoked paprika, garlic powder, onion powder, and black pepper. Rub this mixture on the inside and outside of each chicken breast.
- In another bowl, combine the blanched broccoli, diced red bell pepper, Colby-Jack cheese, mayonnaise, and 1 teaspoon of the seasoning blend.
- Stuff each chicken breast with a quarter of the filling and secure with toothpicks.
Cooking
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the chicken to the oven, cover with foil, and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving.
Notes
Use freshly grated cheese for better melting results. For added kick, mix in a pinch of red pepper flakes. Consider adding chopped spinach or cooked quinoa to the filling. Seal with kitchen twine for a secure hold. For a crispy exterior, broil the stuffed chicken for an additional 2-3 minutes.