Broccoli and Cheese Stuffed Chicken (Print Version)
Juicy chicken filled with seasoned broccoli, cheese, and peppers. Perfect for a weeknight dinner or special occasion.
# Ingredients:
→ For the Chicken
01 -
4 large boneless, skinless chicken breasts (approximately 900–1020 grams)
→ Seasoning Blend
02 -
0.5 teaspoon salt
03 -
0.5 teaspoon smoked paprika
04 -
0.5 teaspoon garlic powder
05 -
0.25 teaspoon onion powder
06 -
0.25 teaspoon freshly ground black pepper
→ Broccoli and Cheese Filling
07 -
225 grams small diced broccoli florets (blanched and thoroughly dried)
08 -
40 grams finely diced red bell pepper
09 -
160 grams shredded colby-jack cheese
10 -
1.5 tablespoons mayonnaise
→ For Searing
11 -
2 tablespoons olive oil
# Instructions:
01 -
Set the oven to 200°C. Allow to fully preheat while preparing the other components.
02 -
With a sharp paring knife, carefully slice a pocket lengthwise into each chicken breast, ensuring the breast remains intact. Gently open the pocket with your fingers.
03 -
In a small bowl, combine the salt, smoked paprika, garlic powder, onion powder, and black pepper. Reserve the blend.
04 -
In a medium bowl, toss the blanched, dried broccoli florets, red bell pepper, colby-jack cheese, mayonnaise, and 1 teaspoon of the seasoning blend. Stir gently to fully combine without crushing the broccoli.
05 -
Divide the broccoli-cheese filling into four equal portions. Generously fill each chicken breast pocket and secure the opening with 2–3 toothpicks per breast to prevent the filling from escaping.
06 -
Sprinkle the remaining seasoning blend evenly over both sides of the stuffed chicken breasts.
07 -
Heat olive oil in a large oven-safe skillet over medium heat. Sear two stuffed breasts at a time for 3–4 minutes per side or until lightly golden. Remove, repeat with remaining breasts, then return all four to the skillet.
08 -
Cover the skillet with foil and transfer to the oven. Bake for 18–20 minutes or until the thickest section reaches an internal temperature of 74°C.
09 -
Remove the stuffed chicken from the oven and let rest for 5 minutes. Discard toothpicks before slicing and plating.
# Notes:
01 -
Patting the broccoli dry after blanching prevents excess moisture in the filling and ensures a cohesive texture.