Broccoli Cheese Stuffed Chicken Breast
Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
Broccoli Cheese Stuffed Chicken Breast is filled with a simple broccoli cheese mixture, seared in a skillet, then baked to perfection.
- Carbohydrate 8.306155 g
- Cholesterol 1765.032 mg
- Fat 84.3247075028947 g
- Fiber 0.612149991989136 g
- Protein 682.96119 g
- Saturated Fat 34.8485950003997 g
- Serving Size 1 1 recipe (2973g)
- Sodium 3229.82250000006 mg
- Sugar 7.69400500801086 g
- Trans Fat 11.7033250000784 g
- Calories 3703 calories
Step-by-step
- Preheat oven to 425 degrees F.
- Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
- For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
- Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Pocket Cutting And Meat Thickness
The ingredient list reveals poultry and filling components, but omits the precision required for butchering the meat. Use a boneless, skinless chicken breast with an even thickness. Insert a sharp knife into the side of the breast parallel to the cutting board. Stop cutting about a half-inch before slicing through the opposite edge. This forms a secure pouch that prevents the filling from leaking out during cooking. Thin edges dry out rapidly under heat.
Microwave Steaming And Binder Mechanics
Finely chopped broccoli requires partial cooking before stuffing to ensure it softens inside the meat. Steaming the florets for one minute with two tablespoons of water achieves tender-crisp texture without waterlogging. Mayo acts as an emulsifier in the cheddar and pepper mixture. This condiment prevents the melted cheese from separating into an oily pool inside the warm cavity. Chop the red bell pepper into a fine dice so the pieces do not puncture the meat walls.
Skillet Sear And Oven Thermal Transfer
Cast iron is the preferred skillet material for this preparation. Heavy cast iron retains heat efficiently, producing a golden-brown crust during the 3 to 4 minutes per side sear. Transfer the uncovered skillet directly into a preheated 425 degrees F oven. Bake the poultry for 15 to 17 minutes until an instant-read thermometer inserted into the thickest portion registers 165 degrees F. Rest the meat for 5 minutes under foil before slicing. Resting allows muscle fibers to relax and reabsorb moisture. Store any unused portions in an airtight container in the refrigerator for up to three days.
