Broccoli and Cheese Stuffed Chicken Breast

"Serve this with a side of rice and you have your whole meal taken care of!"
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by ahickma5 photo by ahickma5
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
  • Add milk gradually, whisking constantly to avoid lumps.
  • Add salt, pepper and garlic powder, and stir constantly until thickened.
  • Add 1/2 cup cheddar and the cream cheese, and stir to melt.
  • Add 1/4 cup of the broccoli pieces, and stir to combine.
  • Make chicken: Open butterflied chicken pieces.
  • Sprinkle with salt, pepper and garlic powder.
  • Place a bit of steamed broccoli and a bit of cheese in each.
  • Fold over, and seal with toothpicks.
  • Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
  • Place chicken in a small casserole dish, and pour cheese sauce over.
  • This may either be browned in the oven, or served as is.

Questions & Replies

  1. What if I want to put the chicken in the oven vs cooking them on the stove top?
     
  2. Can I print this recipe? If so how? Thank you
     
  3. I found that the butterflied chicken breasts didn't provide enough space to hold broccoli and cheese. Next time I plan to lightly pound out the chicken breasts.
     
  4. Cheese sauce recipe ?
     
  5. Do you put shredded cheese or geese sauce inside the chicken. The directions are not very clear.
     
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Reviews

  1. What an amazing dish!!! I loved it, the flavors were incredible and the taste unbelievable. Dh loved it, wanted to know how soon he could have it again. A real winner CG!!!!
     
  2. Loved this recipe! The sauce came together nicely and quickly- I kinda want to use it on everything now hehe, plus I really liked the broccoli stuffed inside. An overall dinner win in our house!
     
  3. This came out very good and easy to convert to gluten-free, but it was rather difficult stuffing the chicken breasts and then browning them without the filling falling out. To make this recipe easier, but still just as tasty, I would recommend not stuffing the chicken, just browning it and pouring the cheese and broccoli over top and then baking it.
     
  4. The flavors in this recipe are AMAZING. I also love that the portion sizes are very appropriate, rather than giving a ridiculously huge whole stuffed breast to each person. I made it with fresh garlic (crushed) rather than powder, and eliminated the cream cheese (didn't have any). Also, I happened to have some metal poultry lacers and found this easier than toothpicks because they are longer and sharper. Also, I used a meat thermometer to determine done-ness since the recipe does not instruct cooking times. It took about 20 minutes of browning on each side at med-high heat to reach 160 degrees. I did not finish it off in the oven (not necessary in my opinion). CAUTION: if you are changing the servings, the instructions become confusing. Actually, I think the instructions could be clarified in general. For example, it is confusing that the author says to butterfly the breasts, but then instructs to slice a pocket instead. What she means is that you should first cut the breast in half short-wise, then cut a pocket in the side of each resulting piece. Finally, I do think that this dish could be simplified for every day simply by doing the following: butterfly the breasts, brown them, and make twice as much cheese sauce. The flavor would be basically the same, but fewer steps. But for company, the recipe as is makes a beautiful, tasty, and impressive dish.
     
  5. Well, I took this amazing recipe and added some crunch. I stuffed the chicken and then dredged it with a cracker crust. Baked in the oven at 375° for 40 mins. The sauce added with was excellent. Rice on the side!
     
    • Review photo by Anonymous
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Tweaks

  1. Firstly this was amazing and my whole family loved it. I had to make 6 chicken breasts so I doubled the recipe mostly. Instead of 2 tablespoons cream cheese I used half a bar so 4 oz. Instead of regular milk I used heavy whipping cream. Also when blending the flour with the butter it kind of mushed so I added half of the cream at that point and blended until the lumps were gone before adding the rest of it. It was the perfect consistency to fill the chicken with. Since I had extra sauce that was very thick I added another 3/4 cups milk to it and reheated till it thickend back up a bit then used that to pour over top the chicken and white rice. It was perfect. Sorry I didn't take pics. I will definitely make this many more times. I also didn't measure my broccoli or shredded cheese but that didn't seem to matter. Oh and I didn't cook the chicken completely in the frying pan I just browned each side a bit so it was mostly raw by the time I stuck it in the oven. I covered it with aluminum foil and cooked for 35 minutes
     
  2. I ended up using three chicken breasts so I made a little bit more of the sauce and broccoli. It turned out just right
     
  3. Garlic powder for fresh garlic Added crunch
     
  4. Switched out cream cheese for colby
     
  5. No cream cheese when I went to make this.
     

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