Recipe Background
Broccoli-Stuffed Chicken is basically a balanced meal in every bite! You get your protein packed-in thanks to that perfectly seasoned piece of pleasant poultry! And you get your veggie intake brought to you by some tender, garden-fresh broccoli! There's a little melty cheese here and a little savory seasoning there for a meal you won't be able to resist. Serve Broccoli-Stuffed Chicken with your favorite healthy carb and you've got yourself the most delicious, food-pyramid-friendly dinner you could ever imagine!
Broccoli-Stuffed Chicken is basically a balanced meal in every bite! You get your protein packed-in thanks to that perfectly seasoned piece of pleasant poultry! And you get your veggie intake brought to you by some tender, garden-fresh broccoli! There's a little melty cheese here and a little savory seasoning there for a meal you won't be able to resist. Serve Broccoli-Stuffed Chicken with your favorite healthy carb and you've got yourself the most delicious, food-pyramid-friendly dinner you could ever imagine!
Ingredients
- 1 teaspoon poultry seasoning
- 1/2 teaspoon white pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 chicken breast halves boneless and skinless, pounded to 1/4-inch thickness
- 1 cup fresh broccoli finely chopped
- 1/2 cup cheddar cheese shredded
- 1/2 cup chicken broth
Directions
- Preheat the oven to 350 degrees F.
- In a bowl, combine the poultry seasoning, the white pepper, the curry powder, the garlic powder, and the salt.
- Sprinkle the seasoning mixture over the chicken halves.
- In a bowl, combine the broccoli and the cheese.
- Place 1/2 of the broccoli mixture in the center of the chicken halves.
- Fold the long sides of the chicken halves over the filling, folding the ends up, and secure with toothpicks.
- Place the chicken halves, seam-side down, in a square 8-inch baking pan.
- Pour the broth over the chicken halves.
- Cover the pan loosely with foil and bake the chicken halves, about 30 minutes.
- Discard the foil and baste the chicken halves with the pan juices.
- Bake the chicken halves, uncovered, until they reach an internal temperature of 165 degrees F, about 10 minutes.
- Discard the toothpicks and serve.
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