Broccoli and cheese stuffed chicken breasts. Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Succulent, crispy edged chicken breasts, stuffed with a dreamy, creamy filling of cheddar, cream cheese and broccoli. These chicken breasts are stuffed with a mixture of sharp Cheddar cheese, broccoli, and rice, and may just remind you of a deliciously, cheesy bowl of broccoli and cheese soup.
By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer.
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.
You can have Broccoli and cheese stuffed chicken breasts using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Broccoli and cheese stuffed chicken breasts
- Prepare 4 of chicken breasts (boneless, skinless or skin on. I personally like the crunch the broiler gives the skin).
- Prepare 1 1/2 of broccoli chopped (this will work with one package of frozen broccoli as well.
- You need 1 packages of sliced portobello mushrooms.
- You need 1 each of small onion.
- Prepare 1 of chicken seasoning.
- It's 1 of black pepper.
- Prepare 1 of olive oil.
- It's 1 1/2 cup of shredded sharp cheddar cheese (divided).
- Prepare 1 1/2 cup of shredded Italian cheese blend (divided).
- You need 1 tbsp of butter.
- You need 1 dash of each Weber roasted garlic and herb seasoning, Italian seasoning, basil leaves, oregano and soul seasoning.
Add salt, pepper and garlic powder, and stir constantly until thickened. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each chicken breast. Sprinkle evenly over both sides of the chicken. When it comes to comfort food, it doesn't get much simpler or more satisfying than chicken and cheese.
Broccoli and cheese stuffed chicken breasts instructions
- If using boneless skinless chicken Butterfly and pound to about 1/4 inch thick. Bone in: Slice chicken half way through and leave the bottom in tact (it should look like a boat).
- Brush outer layer of chicken with olive oil and season with chicken seasoning and pepper, set aside.
- Slice onion, broccoli and mushrooms into small pieces and sauté in the butter until veggies are soft and onion is translucent.
- Season to taste with Italian seasoning, basil leaves, pepper, oregano and soul seasoning.
- Remove veggie mixture from skillet to deep bowl for stirring. Add half the cheddar cheese and half the Italian cheese to veggie mixture and stir until well blended.
- Carefully and equally stuff each chicken breast with veggie mixture be sure to leave open side up.
- Sprinkle remainder of cheddar cheese on top of chicken breasts followed by remainder of Italian cheese you can use toothpicks to hold the chicken "boats" closed but be sure to remove them all before eating.
- Season the top of the chicken with a dash of Weber garlic and herb seasoning, Italian seasoning, basil leaves, pepper and oregano.
- Bake at 350°F for one hour (or until chicken is no longer pink and juices run clear, depending on thickness) drain juice from pan.
- Turn oven off and Turn broiler on high and broil for the last 10-15 minutes checking constantly as broilers are quick to burn.
- Remove from oven, let cool and enjoy.
I've taken it one step further by taking the classic flavors of broccoli-cheddar soup and transforming. All the flavors cook inside the chicken breasts and make the chicken super juicy and flavor-packed! A few weeks ago I shared my garlic spinach parmesan stuffed chicken breasts and this week I'm sharing this DELICIOUS broccoli and cheese stuffed chicken. The filling is a mixture of steamed broccoli, garlic, bell pepper, parmesan, cheddar, and. Take each chicken breast and cut in half leaving a small amount attached in back as to allow for stuffing.