BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

BROCCOLI AND CHEESE STUFFED CHICKEN BREAST
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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