Broccoli and Cheese Stuffed Chicken Breast

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INGREDIENTS

  • 2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
  • 1 1cups steamed broccoli
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1cup shredded cheddar cheese(or cubed Velveeta for a smoother sauce)
  • 2 tablespoons cream cheese
  • 1cup shredded cheddar cheese(not a typo, another 1/2 cup)
  • salt and pepper
  • garlic powder

DIRECTIONS

  1. Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
  2. Add milk gradually, whisking constantly to avoid lumps.
  3. Add salt, pepper and garlic powder, and stir constantly until thickened.
  4. Add 1/2 cup cheddar and the cream cheese, and stir to melt.
  5. Add 1/4 cup of the broccoli pieces, and stir to combine.
  6. Make chicken: Open butterflied chicken pieces.
  7. Sprinkle with salt, pepper and garlic powder.
  8. Place a bit of steamed broccoli and a bit of cheese in each.
  9. Fold over, and seal with toothpicks.
  10. Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
  11. Place chicken in a small casserole dish, and pour cheese sauce over.
  12. This may either be browned in the oven, or served as is.
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