1/4 Photos of 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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- 2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
- 1 1/2 cups steamed broccoli
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
- 2 tablespoons cream cheese
- 1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
- salt and pepper
- garlic powder
- 1Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
- 2Add milk gradually, whisking constantly to avoid lumps.
- 3Add salt, pepper and garlic powder, and stir constantly until thickened.
- 4Add 1/2 cup cheddar and the cream cheese, and stir to melt.
- 5Add 1/4 cup of the broccoli pieces, and stir to combine.
- 6Make chicken: Open butterflied chicken pieces.
- 7Sprinkle with salt, pepper and garlic powder.
- 8Place a bit of steamed broccoli and a bit of cheese in each.
- 9Fold over, and seal with toothpicks.
- 10Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
- 11Place chicken in a small casserole dish, and pour cheese sauce over.
- 12This may either be browned in the oven, or served as is.
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Nutritional Facts for Broccoli and Cheese Stuffed Chicken Breast
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 321.6
- Calories from Fat 193
- Total Fat 21.5 g
- Saturated Fat 12.7 g
- Cholesterol 99.2 mg
- Sodium 359.0 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 0.9 g
- Sugars 0.9 g
- Protein 23.4 g