🍗 Ingredients (Serves 4)
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Filling:
- 1 cup steamed broccoli, finely chopped
- ¾ cup shredded sharp cheddar cheese
- 2 tbsp cream cheese, softened
- ½ tsp garlic powder
- Salt & pepper to taste
Optional for extra crisp:
- 2 tbsp flour (or almond flour for low-carb)
- 1 egg (beaten)
- ⅓ cup panko or breadcrumbs
👩🍳 Instructions
1. Prepare the Filling
In a bowl, mix:
- Chopped steamed broccoli
- Shredded cheddar
- Cream cheese
- Garlic powder
- Salt and pepper
Mix until creamy and cohesive. Set aside.
2. Prep the Chicken
- Butterfly each chicken breast (slice horizontally, not all the way through, to open like a book).
- Season the outside and inside with garlic powder, onion powder, paprika, salt, and pepper.
3. Stuff the Chicken
- Spoon the broccoli-cheese mixture into each butterflied chicken breast.
- Close the breasts and secure with toothpicks if needed.
Optional crisp coating:
Dredge lightly in flour → dip in beaten egg → coat with panko for a crunchy crust.
4. Cook in the Skillet
- Heat olive oil and butter in a large oven-safe skillet over medium heat.
- Sear chicken for 4–5 minutes per side until golden brown.
5. (Optional) Finish in the Oven
- If the breasts are thick, transfer the skillet to a preheated oven at 375°F (190°C) for 10–12 minutes, until chicken is cooked through (internal temp 165°F / 74°C).
🥘 Serving Suggestions
Serve with:
- Garlic mashed potatoes
- Buttered rice
- Roasted carrots or a simple green salad
