Broccoli and cheese stuffed chicken breasts. 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. How to make broccoli stuffed chicken: First, grab your trimmed chicken breasts and cut a deep pocket into each breast. Spoon the cheese mixture into the pocket you created in each chicken breast.

Other than this stuffed chicken I am sharing today, I love the Mushroom Stuffed Chicken in Alfredo Sauce I already have posted. Make chicken: Open butterflied chicken pieces. Sprinkle with salt, pepper and garlic powder.

Yes, this is a simple recipe just taking into consideration the additional ones. I think the hardest portion is to locate the best ingredients as a result you can enjoy the tasty Broccoli and cheese stuffed chicken breasts for your breakfast with your friends or family. You can cook Broccoli and cheese stuffed chicken breasts using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Broccoli and cheese stuffed chicken breasts

You need 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.
It's 1 packages of sliced portobello mushrooms.
It's 1 each of small onion.
You need 1 of chicken seasoning.
Prepare 1 of black pepper.
It's 1 of olive oil.
It's 1 1/2 cup of shredded sharp cheddar cheese (divided).
It's 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.

Place a bit of steamed broccoli and a bit of cheese in each. Fold over, and seal with toothpicks. Broccoli Cheddar Stuffed Chicken is an easy weeknight meal. Lightly seared on the outside, stuffed with broccoli and cheddar cheese, and finished in Plus, frozen broccoli will add extra moisture and will make your filling watery.

Broccoli and cheese stuffed chicken breasts step by step

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.

It will depend on how large your chicken breasts are. Don't worry about trying to stuff in. Mix until combined, then divide the mixture. It will depend on how large your chicken breasts are. Don't worry about trying to stuff in.

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