BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Broccoli-Cheddar Stuffed Chicken Breasts image

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

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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

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.