Creamy Broccoli Stuffed Chicken Breasts Recipes

BROCCOLI STUFFED CHICKEN BREAST WITH CREAM CHEESE

Steps:

• Cut the chicken breasts into thin fillet from the center horizontally. Now pound it using a meat tenderizer so that it becomes large and thin.
• Season Chicken with Salt, Pepper, Smoked Paprika, and Oregano. Keep it aside. Adjust salt and pepper as per your taste. (If you want you can add Onion Powder & Garlic Powder as well)
• In a medium-sized bowl combine mild cheddar cheese, Cream Cheese, Garlic Powder, Salt, and Broccoli florets. Make sure you add salt as per your taste. Combine this evenly using a spoon so that the cheese and cream cheese is completely coated on the broccoli florets.
• Now Place the Broccoli Cheese Mixture in the center of the Season Chicken breast. Roll it gently from the side and seal it using a toothpick. Make sure you pass the toothpick completely so that the filling doesn't come out. You may need 2-3 toothpicks for one chicken breast.
• Now heat some Olive Oil in a skillet. Once the oil shimmers, add Broccoli Cheese Stuffed Chicken Breasts and sear until half cooked. Flip over and sear the other side as well. Don't overcook. The Chicken might stick to the pan if you keep one side on for quite a long time. You can use a spoon and a pair of kitchen tongs to flip it gently.In the Meantime Preheat oven to 400F OR 200C and Grease a baking tray with cooking spray.
• Once the chicken is seared, place it in a greased baking tray. Bake in a preheated oven at 400F for 10-minutes. Flip over and cook another side for another 8-10 minutes or until a meat thermometer when inserted in the chicken reads 165F.
• Pull out the toothpicks gently once the chicken breasts cool down. Serve with a healthy side salad or mashed potato or green beans.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROCCOLI AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
• Combine the filling ingredients in a bowl. Set aside.
• Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
• Stuff each chicken breast with the filling.
• Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
• Bake for 25-35 minutes until the chicken breasts are cooked through.

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
• Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
• Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
• Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
• Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
• Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
• Remove the chicken breasts from the oven and serve.

CREAMY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400ºF.
• Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
• Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
• Bake 30 min. or until chicken is done (165ºF).

CREAMY BROCCOLI STUFFED CHICKEN BREASTS

Steps:

• 1. Combine stuffing mix and water in large bowl. Let stand five minutes. Meanwhile pound chicken to within 1/4 inch thickness. Add broccoli to stuffing, mix lightly.
• 2. Spread onto chicken to within 1/2 inch of edges, roll up starting at one short end of each.
• 3. Place seam side down in 13 x 9 inch baking dish. Mix soup and milk pour over chicken. Top with paprika and cheese. Bake 30 minutes til done , should read 165 degrees on thermometer.

PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI

Steps:

• To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
• Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

CREAMY BROCCOLI STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F. Combine stuffing mix and water in large bowl. Let stand for 5 minutes.
• Meanwhile, pound chicken to 1/4 inch thickness using a meat mallet. Add broccoli to stuffing; mix lightly.
• Spread the mix evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each breast from one of the short ends, enclosing the stuffing mixture.
• Place chicken, seam-sides down, in 13x9 inch baking dish.
• Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
• Bake 30 minutes or until chicken is cooked through.