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Lunch / Dinner

Broccoli-Stuffed Chicken Breasts

As an ode to a tried-and-true favorite — cheesy broccoli soup — this chicken recipe takes those flavors and stuffs them into chicken breasts. Creamy, cheesy, and full of vegetables, this dish is bound to surprise and delight your taste buds. Stuffed with classic flavors, these chicken breasts are dressed to impress — and they’re easier than you might think.

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Ingredients

FOR THE FILLING, HEAT:

COMBINE:

FOR THE CHICKEN, PREPARE:

HEAT:

Instructions

Preheat oven to 425°.

For the filling, heat broccoli, bell pepper, and water, covered, in microwave for 1 minute; drain.

Combine Cheddar, cream cheese, and scallions. Stir in broccoli and bell pepper; season filling with salt and pepper.

For the chicken, prepare breasts by slicing lengthwise through the sides to create a pocket, taking care not to slice all the way through. Combine garlic powder, paprika, salt, and pepper. Season breasts with spice mixture, then divide filling among pockets.

Heat oil in an ovenproof skillet over medium-high. Add breasts and cook 4–5 minutes. Flip breasts, cover skillet, and transfer to oven. Roast breasts until a thermometer inserted into the thickest parts register 165°, 15–17 minutes.

Broccoli-Stuffed-Chicken-Breasts-Step1

Finely chop, not mince, the broccoli florets so they fit perfectly inside the chicken breast pockets.

Broccoli-Stuffed-Chicken-Breasts-Step2

Use a boning knife to cut a pocket in the sides of the chicken breasts without cutting through.

Nutritional Facts

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Lunch / Dinner

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