- 4 boneless, skinless chicken breasts
- 3 cups of broccoli florets
- 1 1/2 cups grated cheddar cheese
- 2 oz. cream cheese, at room temperature
- 1 tablespoon fresh chives or chopped fresh herbs
- Garlic powder,
- 1/4 cup of olive oil, divided
Preheat oven to 400 degrees Fahrenheit.
Put the broccoli in a bowl that can go in the microwave and add 2 tablespoons of water to the bowl.
Cover the bowl (a big dish works best) and cook the broccoli in the microwave for 2 minutes.
Take the broccoli out of the microwave and pat it dry with paper towels.
Cut the broccoli into pieces about the size of peas and put them back in the bowl.
Add the cheddar cheese, cream cheese, chives, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the bowl.
stir until well combined.
Set the chicken breasts on a cutting board and use a sharp knife to cut a deep pocket in the middle of each one without going all the way through.
Spread the broccoli mixture on each chicken breast and firmly press it in.
Add garlic powder, salt, pepper, and any other seasonings you like to the edges of both sides of the chicken breasts.
Pour the olive oil into a pan for the oven that is set to medium heat.
Once the oil is hot, put two pieces of chicken breast in each pan.
Sear the chicken for 3 minutes on one side, then flip it and sear it for another 2 to 3 minutes on the other side.
Place the skillet in the oven and keep cooking the chicken breasts for another 10 to 15 minutes, or until the thickest part of each breast reaches 165°F.
Get the chicken breasts out of the oven and serve.