Broccoli and Cheese Stuffed Chicken
Prepare to be amazed by this Broccoli and Cheese Stuffed Chicken breast recipe. The chicken breast is stuffed then smothered in a wine sauce and becomes so flavorful, juicy and oh so tender.
Servings: 4 servings
Chicken and Filling-
- 4 chicken breast boneless skinless
- 1 cup broccoli florets cut into small florets
- 1 cup shredded cheese see note
- 2/3 cup tomatoes diced
- salt and pepper to taste
- 2 Tbsp olive oil for sauteing
- three Tbsp unsalted butter
- 1/2 small onion sliced
- three garlic cloves minced
- ¼ tsp all-purpose flour
- 1/2 cup chicken broth
- three Tbsp heavy whipping cream
- three Tbsp white wine
- salt & pepper to taste
How to Stuff Chicken-
Preheat the oven to 375°F.
Beat chicken breasts until even in thickness.
Butterfly the chicken to create a pocket but don’t cut all the way through.
In a small bowl combine the broccoli, cheese, tomatoes and season with salt and pepper. Stuff the chicken with the filling and secure with toothpicks.
Heat oil in a large skillet and sear chicken on both sides until crispy, about 3-4 minutes.
Remove the chicken from the skillet, take out the toothpicks and cover to keep warm.
Make Wine Sauce-
Add the butter and slides onions to the skillet and saute over medium heat until the onion is tender, discard the onion.
Add garlic and cook until fragrant. Whisk in flour and mix vigorously.
Add the wine and cook for about 2 minutes. Add the broth, heavy cream, season with salt and pepper and cook 2-3 minutes or until the sauce thickens.
Bake Stuffed Chicken-
Return the chicken to the skillet and pour sauce over the chicken.
Cover the skillet with foil and bake for 15-20 minutes, until the internal reading of chicken is 165 degrees.
Calories: 549kcalCarbohydrates: 5gProtein: 56gFat: 31gSaturated Fat: 15gCholesterol: 212mgSodium: 636mgPotassium: 1047mgFiber: 1gSugar: 1gVitamin A: 1130IUVitamin C: 30.2mgCalcium: 243mgIron: 1.3mg