Broccoli and Cheese Stuffed Chicken Breast

By SuzyHomemakerGoneBad

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 1⁄2 cups steamed broccoli
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ⁄2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
• 2 tablespoons cream cheese
• 1 ⁄2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
• salt and pepper
• garlic powder

Details

Servings 2
Adapted from food.com

Preparation

Step 1

Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.

Add milk gradually, whisking constantly to avoid lumps.

Add salt, pepper and garlic powder, and stir constantly until thickened.

Add 1/2 cup cheddar and the cream cheese, and stir to melt.

Add 1/4 cup of the broccoli pieces, and stir to combine.

Make chicken: Open butterflied chicken pieces.

Sprinkle with salt, pepper and garlic powder.

Place a bit of steamed broccoli and a bit of cheese in each.

Fold over, and seal with toothpicks.

Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.

Place chicken in a small casserole dish, and pour cheese sauce over.

This may either be browned in the oven, or served as is.