INGREDIENTS:
For the
chicken
4 chicken
breasts
1 teaspoon
Italian seasoning optional
1 teaspoon
paprika optional
1/2
teaspoon garlic powder
1 teaspoon
salt
1/2
teaspoon black pepper
1
tablespoon olive oil
For the
filling
2 cups
broccoli florets
1/4 cup
bell pepper minced
1/2 cup
melting cheese or cheddar cheese
4 ounces
cream cheese softened
¼ cup
grated Parmesan
2 cloves
garlic minced
salt and
pepper
INSTRUCTIONS:
To
steam broccoli:
The
broccoli florets should be chopped down into small pieces. Add about 2 tbsp. of
water place all the broccoli in a microwave-safe bowl. Microwave on high for
2-3 minutes and cover with plastic wrap.
Slice each
chicken breasts horizontally to form a pocket by using a sharp knife. From the
ends and sides be sure not stop cutting about 1/2 inch . Do a light sprinkle of
paprika, salt, Italian seasoning, pepper and garlic powder to season chicken
breasts.
In a large
bowl, Mix the salt & Pepper, bell pepper, garlic, cheeses and steam and
chopped broccoli in a bowl and set it aside. Now by using a spoon put the
mixture into each chicken breast evenly. You might want to secure with
toothpicks if needed.
Preheat
oven to 400F. In a oven-safe pan or large cast iron, heat 1 tbsp. oil over
medium-high heat. Put chicken breasts and heat for 2-3 minutes per side until
it turns golden. Cover with aluminum foil and transfer to preheated oven for
15-20 minutes until it’s cooked through.
Serving:
1chicken
breast | Calories: 242kcal | Carbohydrates: 6g | Protein: 10g | Fat: 20g |
Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 879mg | Potassium: 267mg |
Fiber: 2g | Sugar: 2g