Best 6 Chicken Breasts Stuffed With Broccoli Spinach And Cheese Recipes

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

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.

BROCCOLI CHEESE STUFFED CHICKEN

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.

BROCCOLI AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
• Combine the filling ingredients in a bowl. Set aside.
• Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
• Stuff each chicken breast with the filling.
• Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
• Bake for 25-35 minutes until the chicken breasts are cooked through.

CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE

Steps:

• Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray.
• Combine stuffing ingredients in a medium bowl and mix well.
• Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
• Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
• Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
• Heat olive oil in a skillet over medium high heat.
• Beat the egg and milk together until frothy. Season with salt and pepper to taste.
• Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
• Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
• Bake for 30 minutes, or until juices run clear when pierced.
• Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
• Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
• Cook until thickened, stirring constantly, 1-2 minutes.
• Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.

CHEESE AND BROCCOLI STUFFED CHICKEN BREAST

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.

SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).