Side Pannel
Stovetop Broccoli and Cheddar Stuffed Chicken
Stovetop Broccoli and Cheddar Stuffed Chicken
- Recipe Submitted by Cornbread on 11/28/2014
Category: Dinner Party, Chicken, Broccoli
Ingredients List
- 4 boneless skinless chicken breasts pounded out to 1/4 in thickness
- Salt, pepper, garlic powder for seasoning
- 1 cup steamed broccoli
- 1 cup shredded cheddar cheese Toothpicks
- 2 tablespoons olive oil
- 1/2 cup chicken stock or chicken broth
Directions
1. Steam 1 cup broccoli according to package directions (I usually do this in the microwave) While the broccoli is cooking pound out the chicken breasts so that each are 1/4 inch thick. Use a meat mallet for the best results.
2. Liberally season both sides of the chicken with salt, pepper, and garlic powder. Place 1/4 cup broccoli, and 1/4 cup cheddar cheese down the middle of the chicken.
3. Fold in the sides and use several toothpicks to secure the chicken shut. The tighter you can secure it, the better. Heat 2 tablespoons of olive oil in a large skillet to medium high/high heat.
4. Place the chicken in the pan and allow it to brown for about 4 minutes. then flip the chicken to brown the other side for another 4 minutes.
5. If possible, brown the sides as well, but the chicken may be an odd shape, and you may have difficulty doing this. When all sides are browned, turn the heat down and add 1/2 cup chicken stock to the pan.
6. Cover and cook for another 8-10 minutes, or until the chicken is cooked through. Internal temp should register 175 degrees.
7. If you don”™t have a thermometer, just check to see that the juices are running clear, or make a small slit into the thickest part to make sure there is no pink.
8. Remove the chicken from the pan and allow it to sit for a few minutes, then serve.
2. Liberally season both sides of the chicken with salt, pepper, and garlic powder. Place 1/4 cup broccoli, and 1/4 cup cheddar cheese down the middle of the chicken.
3. Fold in the sides and use several toothpicks to secure the chicken shut. The tighter you can secure it, the better. Heat 2 tablespoons of olive oil in a large skillet to medium high/high heat.
4. Place the chicken in the pan and allow it to brown for about 4 minutes. then flip the chicken to brown the other side for another 4 minutes.
5. If possible, brown the sides as well, but the chicken may be an odd shape, and you may have difficulty doing this. When all sides are browned, turn the heat down and add 1/2 cup chicken stock to the pan.
6. Cover and cook for another 8-10 minutes, or until the chicken is cooked through. Internal temp should register 175 degrees.
7. If you don”™t have a thermometer, just check to see that the juices are running clear, or make a small slit into the thickest part to make sure there is no pink.
8. Remove the chicken from the pan and allow it to sit for a few minutes, then serve.
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