Cheese & Broccoli Stuffed Chicken
Mmmm. Not exactly low in fat! Very mmmm though - and freezes great! I usually eat half of this recipe and freeze the other half - still raw - to use in a future meal. To cook the frozen recipe I stick it in the fridge overnight until thawed, then cook as directed.
8 boneless, skinless chicken breasts
2 bunches of broccoli
2c grated cheddar cheese
2c grated mozzarella cheese
4 cloves garlic
2-3 tsp. paprika
3-4 tsp. italian seasoning
1-2 tsp. black pepper
Enough breadcrumbs to coat (Do NOT include in above mixture)
Using a sharp knife, slice a hole in one end of the chicken and carefully open the inside of the breast up by sliding the knife around the inside - trying NOT to cut through the edge. The idea is to create a pocket.
Steam the broccoli until tender. Mix above ingredients well except breadcrumbs - I use my fingers to flip the mix around so the broccoli doesn’t get too smooshed.
Stuff those chicken breasts full of the mixture. Roll well in bread crumbs.
Cook in oven at 350 degrees for 45 minutes.
You can also add seasoning to your breadcrumbs. Sometimes I add basil or parsley (or both), a bit of salt and pepper, whatever you like.