Broccoli And Cheese Stuffed Chicken Recipes

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

Steps:

• Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
• Add milk gradually, whisking constantly to avoid lumps.
• Add salt, pepper and garlic powder, and stir constantly until thickened.
• Add 1/2 cup cheddar and the cream cheese, and stir to melt.
• Add 1/4 cup of the broccoli pieces, and stir to combine.
• Make chicken: Open butterflied chicken pieces.
• 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.
• Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
• Place chicken in a small casserole dish, and pour cheese sauce over.
• This may either be browned in the oven, or served as is.

BROCCOLI-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. , Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350° for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

MUSHROOM, BROCCOLI, AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli and water in a microwave-safe bowl. Cook in the microwave on high power for 2 minutes. Drain.
• Combine cooked broccoli, pepperjack cheese, mayonnaise, mushrooms, and garlic powder in a large bowl.
• Season both sides of each chicken breast with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

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.

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 AND CHEESE STUFFED CHICKEN

Steps:

• Preheat oven to 425F. Spray a sheet pan with oil.
• Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
• In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
• If the chicken isn't 1/4-inch thin, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
• Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
• Dip chicken into egg wash, then breadcrumbs and transfer to a sheet pan. Spray both sides of the chicken with oil and bake about 25 minutes, until cooked. Remove toothpicks and eat.
• Preheat air fryer to 400F. Spray a sheet pan with oil.
• Place broccoli in the microwave with 1 tablespoon water, cover and cook 1 minute until soft. Drain and season with 1/4 teaspoon salt.
• In a small bowl, combine egg, water and a little salt and beat with a fork; set aside. Fill a second bowl with breadcrumbs.
• If the chicken isn't thin enough to easily roll, pound it thin with wax paper and a mallet. Season both sides of the chicken with 1/2 teaspoon salt. Place a 1/2 slice cheese in the center of the chicken and top with 2 tablespoons broccoli.
• Roll the chicken around to completely cover cheese, using toothpicks to secure the ends, if needed.
• Dip chicken into egg wash, then breadcrumbs and transfer to a work surface. Spray both sides of the chicken with oil and transfer to the air fryer basket, in batches. Cook about 14 to 16 minutes, turning halfway until the chicken is cooked through in the center. Remove toothpicks before eating.

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 BREAST

Steps:

• Pre-Heat oven to 350 degrees.
• To prepare Broccoli stuffing combine broccoli, miracle whip, parmesan and mozzarella cheeses in a bowl.
• Lightly Mix and place in a baking dish that has been sprayed with non-stick cooking oil.
• Place in oven and bake for 15 minutes.
• To prepare Chicken cut a slit down the middle of the breast almost all the way through.
• Take your Extra Virgin Olive Oil, Garlic, and Spices and place them in a frying pan.
• ( Heat on Medium).
• You will want to cook the chicken in the pan for atleast 10-12 minutes on each side, until the breast are no longer pink.
• Let chicken Breast and Stuffing Cool. (KEEP OVEN AT 350 Degrees).
• Heapingly Stuff Chicken Breast with the Broccoli and Cheese Stuffing.
• Place in a baking dish that has been sprayed with non-stick cooking oil, and sprinkle the colby-jack cheese over them.
• Cover with foil and place in oven for 35-40 minutes.

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• To prepare broccoli stuffing, combine broccoli, Miracle Whip, parmesan and mozzarella cheeses in a bowl.
• Lightly mix and place in a baking dish that has been sprayed with non-stick cooking oil.
• Place in oven and bake for 15 minutes.
• To prepare chicken, cut a slit down the middle of the breast almost all the way through.
• Take your extra virgin olive oil, garlic, and spices and place them in a frying pan (heat on medium).
• You will want to cook the chicken in the pan for at least 10-12 minutes on each side until the breast are no longer pink.
• Let chicken breast and stuffing cool (KEEP OVEN AT 350°F).
• Stuff chicken breast with the broccoli and cheese stuffing (heaped).
• Place in a baking dish that has been sprayed with non-stick cooking oil, and sprinkle the Colby-Jack cheese over them.
• Cover with foil and place in oven for 35-40 minutes.

CHICKEN STUFFED WITH BROCCOLINI & CHEESE

Steps:

• Flatten chicken to 1/2-in. thickness. Place 2 stalks of broccolini lengthwise down the center of each chicken breast; sprinkle with 2 tablespoons cheese. Fold over and secure with toothpicks., Combine the flour, salt, garlic powder, pepper and paprika in a shallow bowl. In a separate shallow bowl, whisk egg whites and milk. In another shallow bowl, combine bread crumbs and parsley. Coat chicken with flour mixture, dip in egg white mixture, then coat with crumb mixture., Place on a baking sheet coated with cooking spray. Spritz tops of chicken with cooking spray. Bake, uncovered, at 450° until a thermometer reads 170°, 15-20 minutes. Discard toothpicks.