Ingredients
Method
Preparation
- Heat the oven to 400°F (200°C). Lightly oil a baking dish or line a sheet pan with foil.
- In a bowl, mix chopped broccoli, shredded cheddar, cream cheese, garlic, a pinch of salt, and black pepper until it forms a thick, scoopable mixture.
- Pat the chicken breasts dry. Cut a pocket into the thick side of each breast, being careful not to cut all the way through.
- Stuff each pocket with the broccoli cheddar mixture, pressing it in gently, and secure the opening with toothpicks.
- Rub the outside of the chicken with olive oil and sprinkle with salt, pepper, and paprika if desired.
Cooking
- Bake for about 22 to 28 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing to keep the juices inside.
Notes
For best results, use fresh broccoli chopped small for even cooking. If using frozen broccoli, thaw and squeeze dry beforehand. Avoid overstuffing to prevent filling from leaking out while baking. Serve with roasted potatoes or a salad for a complete meal.
