Broccoli-Stuffed Chicken Breasts

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)