Creamy Broccoli Stuffed Chicken
INGREDIENTS
2 chicken breasts
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp garlic salt
1 cup broccoli, steamed and chopped
1/4 cup red pepper, chopped
3 ounces of low fat cream cheese
1/4 cup cheddar cheese, shredded
1/8 cup of parmesan cheese, grated
1 tsp garlic, minced
1 tbsp olive oil
Toothpicks
DIRECTIONS
Preheat oven to 400 degrees.
With a sharp knife, cut the chicken breasts horizontally to make a pocket. Be sure not to cut too far through, leaving about a 1/2 inch at the end. Sprinkle the outside of the chicken with italian seasoning, garlic powder, onion powder and garlic salt.
In a mixing bowl, combine broccoli pieces, chopped red pepper, cream cheese, cheddar cheese, parmesan cheese and garlic. Sprinkle with a little salt and mix together.
Spoon mixture into the chicken breast pockets. Use toothpicks to close the edges so the mixture doesnβt spill out.
Place a cast iron skillet over medium high heat. Once it is hot, add olive oil and then the chicken breasts. Cook 3 minutes per side and then remove from the stove top and put in the oven.
Cook for 16-18 minutes, or until chicken is cooked to an internal temperature of 165 degrees F.
Remove chicken breasts from skillet and place on a plate to cool for a few minutes before cutting into them.