Broccoli and cheese stuffed chicken breasts. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Add salt and garlic granules; mix well. 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.

Place a bit of steamed broccoli and a bit of cheese in each. Fold over, and seal with toothpicks. Place chicken in a small casserole dish, and pour cheese sauce over. You can cook Broccoli and cheese stuffed chicken breasts using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Broccoli and cheese stuffed chicken breasts

It's 4 of chicken breasts (boneless, skinless or skin on. I personally like the crunch the broiler gives the skin).
It's 1 1/2 of broccoli chopped (this will work with one package of frozen broccoli as well.
You need 1 packages of sliced portobello mushrooms.
You need 1 each of small onion.
You need 1 of chicken seasoning.
You need 1 of black pepper.
It's 1 of olive oil.
Prepare 1 1/2 cup of shredded sharp cheddar cheese (divided).
It's 1 1/2 cup of shredded Italian cheese blend (divided).
It's 1 tbsp of butter.
You need 1 dash of each Weber roasted garlic and herb seasoning, Italian seasoning, basil leaves, oregano and soul seasoning.

Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the. Combine the filling ingredients in a bowl. Cut out a wide pocket in each chicken breast, being careful not to cut all the way.

Broccoli and cheese stuffed chicken breasts instructions

If using boneless skinless chicken Butterfly and pound to about 1/4 inch thick. Bone in: Slice chicken half way through and leave the bottom in tact (it should look like a boat).
Brush outer layer of chicken with olive oil and season with chicken seasoning and pepper, set aside.
Slice onion, broccoli and mushrooms into small pieces and sauté in the butter until veggies are soft and onion is translucent.
Season to taste with Italian seasoning, basil leaves, pepper, oregano and soul seasoning.
Remove veggie mixture from skillet to deep bowl for stirring. Add half the cheddar cheese and half the Italian cheese to veggie mixture and stir until well blended.
Carefully and equally stuff each chicken breast with veggie mixture be sure to leave open side up.
Sprinkle remainder of cheddar cheese on top of chicken breasts followed by remainder of Italian cheese you can use toothpicks to hold the chicken "boats" closed but be sure to remove them all before eating.
Season the top of the chicken with a dash of Weber garlic and herb seasoning, Italian seasoning, basil leaves, pepper and oregano.
Bake at 350°F for one hour (or until chicken is no longer pink and juices run clear, depending on thickness) drain juice from pan.
Turn oven off and Turn broiler on high and broil for the last 10-15 minutes checking constantly as broilers are quick to burn.
Remove from oven, let cool and enjoy.

Now doesn't that Broccoli Cheese Stuffed Chicken Breast look good? Add the shredded cheddar cheese and broccoli mixture to a bowl and mix to combine. Season to taste with salt and black pepper. Butterfly each chicken breasts and lay open like a book. Season with cayenne pepper, garlic powder and salt and black pepper to taste.