I was really looking forward to tonight's dinner. I haven't cooked with chicken in a long time! I didn't realize how long it had been. What a nice way to bring it back! This was super easy and super yummy. You can use reduced fat cheeses and keep this pretty healthy. You can also control it by how much you stuff in each chicken breast. Serve with rice or roasted potatoes and some veggies. This is a great way to get the picky eaters in your house to eat broccoli too!
4 boneless skinless chicken breasts
4 ounces reduced fat cream cheese, softened
1 cup fresh broccoli, steamed
1/4 cup shredded cheese
2 tablespoons bread crumbs
salt and pepper
Preheat oven to 400 degrees. Trim fat from chicken breasts. Season with salt and pepper. Place breasts in a large zippy bag and pound slightly with a meat tenderizer. Cut a pocket in each chicken breasts, cutting into but not through.
Steam broccoli in a small saucepan for 3-4 minutes. Drain and return to pan. Add cream cheese, shredded cheese, bread crumbs and salt & pepper to taste. Divide stuffing between the chicken breasts (you may have extra, so don't overstuff). Secure with toothpicks.
In a large skillet, brown chicken over medium heat in olive oil, about 5 minutes on each side. Transfer skillet to the 400 degree oven to finish cooking through, about another 8-10 minutes (If you can't fit the chicken breasts in one skillet, cook in two batches and transfer to a baking dish in the oven). Serve with rice or roasted potatoes.
Enjoy!
(adapted from Parents Magazine)
These potatoes turned out so pretty! This is definitely one you could make when you have guests. I served it with seared chicken breasts, but it would be GREAT with a steak. If you don't groove on mushrooms, you could certainly leave them out. I happen to love them. I will enjoy one for lunch tomorrow! Right now Publix has their potatoes, broccoli and mushrooms on sale. Ella loved this. Go figure! Sometimes I have a hard time getting her to eat green beans. Put broccoli, cheese and mushrooms in a potato and she eats it up!
2 baking potatoes (I used 3 smaller-sized russets)
1 cup broccoli florets (I steamed mine before mixing them)
1 cup sliced fresh mushrooms (I used an 8-oz. container)
1 clove garlic, minced
1 tablespoon butter
1 teaspoon olive oil
1/2 teaspoon Worchestershire Sauce
salt/pepper
2 tablespoons butter
3 tablespoons milk
1/4 cup sour cream
1/2 cup mozzarella or other white cheese, shredded
Parmesan cheese
Preheat oven to 450 degrees.
Pierce potatoes with a fork; arrange on paper towels in the microwave. Microwave on High 16 minutes, rotating and flipping in 4-minute intervals. Let stand 5 minutes.
While the potatoes cook, melt 1 tablespoon butter and 1 teaspoon olive oil together in a large skillet. Add the mushrooms and garlic and cook for approximately 8 minutes or until tender, stirring frequently. Add Worcestershire sauce, broccoli, salt and pepper. (If you don't steam your broccoli add it in the beginning with the mushrooms, so it has time to soften). Remove from heat.
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shell. Put pulp in a medium bowl and mix in the milk, 2 tablespoons butter, sour cream, cheese and salt/pepper. Mash with a fork or potato masher until blended. Add to the broccoli mixture and stuff into the potato shells. Sprinkle with Parmesan cheese.
Bake in a 450 degree oven for 10 minutes or until light golden on top.
Enjoy!
(adapted from Cooking Light)
Ever have a hard time getting your family to eat broccoli? You won't if you smash it with potatoes and cheese. This just sounded too good not to make this week. And I love the flecks of green going through the potatoes. I still had some potatoes I got on sale last week, and Publix has broccoli on sale this week. This is quick and easy, and perfect for a week-night meal. I served it with chicken since that's also on sale this week at Publix, but it really goes with anything.
4 baking potatoes, peeled and cubed
1 head of broccoli, cut into one-inches pieces and florets
4 boneless skinless chicken breasts
1/2 cup of milk (broth if you want to go lighter)
1 cup shredded cheese (anything white in color)
In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer over medium heat for 10 minutes. Add the broccoli and cook for 8 additional minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with salt and pepper. In a skillet, heat extra virgin olive oil (about 1 tablespoon) over medium high heat. Add the chicken and cook for 6 minutes on each side.
Add the milk and cheese to the broccoli and potatoes and mash together. Season with salt and pepper.
Your kids are sure to love this one!
(adapted from Rachael Ray Magazine)
