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
Ingredients
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
Wine Sauce-
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- 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
Instructions
How to Stuff Chicken-
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Preheat the oven to 375°F.
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Beat chicken breasts until even in thickness.
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Butterfly the chicken to create a pocket but don’t cut all the way through.
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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.
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Heat oil in a large skillet and sear chicken on both sides until crispy, about 3-4 minutes.
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Remove the chicken from the skillet, take out the toothpicks and cover to keep warm.
Make Wine Sauce-
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Add the butter and slides onions to the skillet and saute over medium heat until the onion is tender, discard the onion.
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Add garlic and cook until fragrant. Whisk in flour and mix vigorously.
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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-
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Return the chicken to the skillet and pour sauce over the chicken.
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Cover the skillet with foil and bake for 15-20 minutes, until the internal reading of chicken is 165 degrees.
Nutrition
Calories: 549kcalCarbohydrates: 5gProtein: 56gFat: 31gSaturated Fat: 15gCholesterol: 212mgSodium: 636mgPotassium: 1047mgFiber: 1gSugar: 1gVitamin A: 1130IUVitamin C: 30.2mgCalcium: 243mgIron: 1.3mg
