Broccoli Stuffed Chicken Breasts

Stuffing chicken breasts adds moisture and shortens the cooking time.

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  • Total Time:
  • Servings: 4

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 10 ounces frozen chopped broccoli, thawed
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts

How to make this recipe

  1. In a large heavy skillet, heat 2 tablespoons of the oil over medium high heat until hot, then stir in the garlic, and cook, stirring, until golden, about 2 minutes. Stir in the broccoli, 1/4 teaspoon each salt and pepper, and cook stirring with tongs, until any liquid has evaporated, about 3 minutes. Let the broccoli mixture cool to warm.
  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the broccoli filling between the breasts, stuffing them full. Reserve any leftover spinach to serve on the side. Rub the chicken with the remaining 1 tablespoon oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Preheat the oven to 425°F.
  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.
Contributed By Photo ©Ian Knauer Published August 2014

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