Broccolicheesestuffedchicken 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

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 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 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 CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 425 °F.
• Generously and evenly, season the chicken on both sides with some salt and pepper, ¼ teaspoon of paprika and ½ teaspoon of garlic powder.
• Use a sharp knife to slice through the middle of 3 chicken breasts taking care to not cut all the way through and just creating a pocket to stuff and fill.
• In a microwave safe bowl, combine 1 cup of finely chopped broccoli florets and 2 tablespoons of water. Cover with plastic wrap and cook in the microwave for about 1 minute. Drain excess water.
• Add the ½ cup of finely diced bell pepper, 1 cup of mild Cheddar cheese, 1 tablespoon of mayonnaise, remaining teaspoon garlic powder, and salt and pepper to taste. Mix everything together until well combined.
• Divide the stuffing mixture between the 3 chicken breasts, to fill. If necessary, use toothpick to secure the pocket.
• In a large ovenproof skillet over medium heat, heat 2 tablespoons of olive oil and add the stuffed chicken breasts. Cook for about 3-4 minutes on each side, to sear.
• Cover the skillet with silver aluminum foil and bake in the preheated oven for about 15-17 minutes until the center of the chicken reads 165 °F on a thermometer.
• Allow to rest for about 5 minutes before serving.

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE

Steps:

• Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
• Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
• Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

CREAMY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
• Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
• Bake 30 min. or until chicken is done (165ºF).

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Grease a 9 x 11 in casserole dish.
• Preheat oven to 350 degrees.
• Flatten chicken breasts by using rolling pin to get membranes out. Make thin.
• Combine onion, 2 tbl garlic, broccoli, mild chz, sharp and almost all of mozzarella cheese n large bowl and stir together.
• Place salt and pepper with beaten eggs in bowl.
• Mix bread crumb and 1/2 of the parmesian cheese in seperate bowl.
• Coat chicken with eggs and then dip into bread crumb mixture.
• Lay each chicken breast stretched out seperatly.
• Spoon broccoli mixture onto flattened chicken and roll up like a burrito and pin shut with 1 clove.
• Repeat with remaining breasts and mixture.
• Top with sauce, remaining garlic and parmesian cheese.
• Cover and cook about 30-35 min depending on over. Chicken should be white and tender when cooked.
• Can be served with pasta and veg.

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.

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.