Broccoli-Stuffed Chicken is basically a balanced meal in every bite! You get your protein packed-in thanks to that perfectly seasoned piece of pleasant poultry! And you get your veggie intake brought to you by some tender, garden-fresh broccoli! There’s a little melty cheese here and a little savory seasoning there for a meal you won’t be able to resist. Serve Broccoli-Stuffed Chicken with your favorite healthy carb and you’ve got yourself the most delicious, food-pyramid-friendly dinner you could ever imagine!
Ingredients
- 1 teaspoon poultry seasoning
- 1/2 teaspoon white pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 chicken breast halves, boneless and skinless, pounded to 1/4-inch thickness
- 1 cup fresh broccoli, finely chopped
- 1/2 cup cheddar cheese, shredded
- 1/2 cup chicken broth
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a bowl, combine the poultry seasoning, the white pepper, the curry powder, the garlic powder, and the salt.
Step 3 –Sprinkle the seasoning mixture over the chicken halves.
Step 4 –In a bowl, combine the broccoli and the cheese.
Step 5 –Place 1/2 of the broccoli mixture in the center of the chicken halves.
Step 6 –Fold the long sides of the chicken halves over the filling, folding the ends up, and secure with toothpicks.
Step 7 –Place the chicken halves, seam-side down, in a square 8-inch baking pan.
Step 8 –Pour the broth over the chicken halves.
Step 9 –Cover the pan loosely with foil and bake the chicken halves, about 30 minutes.
Step 10 –Discard the foil and baste the chicken halves with the pan juices.
Step 11 –Bake the chicken halves, uncovered, until they reach an internal temperature of 165 degrees F, about 10 minutes.
Step 12 –Discard the toothpicks and serve.
