Wednesday, June 17, 2020

Broccoli Bell Pepper Stuffed Chicken Breasts

Love this Broccoli Bell Pepper Stuffed Chicken Breasts recipe. Here are some tips:

Chop your broccoli florets nice and small so they can all fit inside the chicken Pick large chicken breasts Don’t cut your chicken breast all the way through, just enough to create a pocket If you don’t have an oven safe skillet, you can sear the chicken in a skillet first, then transfer to an oven safe dish. Serves 4 Total Time: 40 minutes


3 large chicken breasts 
Salt & pepper, to taste 
1 1/2 tsp garlic powder, divided 
1/4 tsp paprika 
1 cup broccoli florets, finely chopped 
1/2 cup red bell pepper, finely diced 
1 cup mild cheddar cheese 
1 tbsp mayo 
2 tbsp olive oil 


Preheat oven to 425 degrees F. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. 

To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary. Heat a large, oven safe skillet, over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until the chicken’s internal temperature reaches 165 degrees. Let rest, covered for 5 minutes before enjoying. 

Notes *Since these are large chicken breasts, I usually say 1/2 chicken breast is one serving.

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