Chicken and Broccoli Stuffed with Cheese
Indulge in this mouthwatering chicken creation, where tender chicken breasts are generously filled with vibrant broccoli and gooey cheese. This dish not only satisfies your hunger but also brings a burst of flavor with every bite. Get ready to impress your taste buds and elevate your dinner game with this cheesy, veggie-packed delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 head broccoli head, cut into florets
- 1 teaspoon pepper (5 ml)
🥩Meat & Seafood(3)
- 3 boneless, skinless chicken breasts
- 1 cup ham, diced (240 ml)
- 6 slices ham
🥛Dairy & Eggs(2)
- 2 cups cheddar cheese, shredded (480 ml)
- 6 oz cream cheese, softened (170 g)
🧂Spices & Seasonings(6)
- 1 teaspoon dried oregano (5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 tablespoon onion powder (15 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon paprika (5 ml)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Finely chop the broccoli florets, and then transfer to a large bowl.
- 3
Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
- 4
In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
- 5
Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
- 6
Season both sides of the chicken liberally with the spice mix.
- 7
Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
- 8
Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
- 9
Repeat with the remaining chicken breasts.
- 10
Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
- 11
Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
- 12
Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
- 13
Fold over the flaps of ham to completely seal the mixture.
- 14
Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
- 15
Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
- 16
Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
💡 Pro Tips
- ✓Pound chicken to exactly 1/4-inch thickness using consistent pressure to ensure even cooking and prevent the 165°F internal temperature from being reached unevenly across the breast.technique1/4-inch thickness
- ✓Pre-cook chopped broccoli for 2-3 minutes in boiling water to reduce moisture content by 60%, preventing the stuffing from making the chicken soggy during baking.ingredient2-3 minutes, 60% moisture reduction
- ✓Let cream cheese reach 65-70°F room temperature before mixing so it incorporates smoothly without lumps and creates a cohesive stuffing that won't leak out.ingredient65-70°F
- ✓Secure stuffed chicken with toothpicks spaced 1 inch apart and bake for 25-30 minutes until internal temperature reaches exactly 165°F to ensure food safety without overcooking.timing25-30 minutes, 165°F
- ✓Rest the cooked stuffed chicken for 5 minutes before slicing to allow proteins to reabsorb juices and prevent the cheese filling from oozing out when cut.timing5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken and Broccoli Stuffed with Cheese
Indulge in this mouthwatering chicken creation, where tender chicken breasts are generously filled with vibrant broccoli and gooey cheese. This dish not only satisfies your hunger but also brings a burst of flavor with every bite. Get ready to impress your taste buds and elevate your dinner game with this cheesy, veggie-packed delight!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 head broccoli head, cut into florets
- 1 teaspoon pepper (5 ml)
🥩Meat & Seafood(3)
- 3 boneless, skinless chicken breasts
- 1 cup ham, diced (240 ml)
- 6 slices ham
🥛Dairy & Eggs(2)
- 2 cups cheddar cheese, shredded (480 ml)
- 6 oz cream cheese, softened (170 g)
🧂Spices & Seasonings(6)
- 1 teaspoon dried oregano (5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 tablespoon onion powder (15 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon paprika (5 ml)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Finely chop the broccoli florets, and then transfer to a large bowl.
- 3
Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside.
- 4
In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine.
- 5
Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through.
- 6
Season both sides of the chicken liberally with the spice mix.
- 7
Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap.
- 8
Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape.
- 9
Repeat with the remaining chicken breasts.
- 10
Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them.
- 11
Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
- 12
Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan.
- 13
Fold over the flaps of ham to completely seal the mixture.
- 14
Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal.
- 15
Bake for 25-30 minutes, until the loaf looks slightly brown and red on top.
- 16
Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
💡 Pro Tips
- ✓Pound chicken to exactly 1/4-inch thickness using consistent pressure to ensure even cooking and prevent the 165°F internal temperature from being reached unevenly across the breast.technique1/4-inch thickness
- ✓Pre-cook chopped broccoli for 2-3 minutes in boiling water to reduce moisture content by 60%, preventing the stuffing from making the chicken soggy during baking.ingredient2-3 minutes, 60% moisture reduction
- ✓Let cream cheese reach 65-70°F room temperature before mixing so it incorporates smoothly without lumps and creates a cohesive stuffing that won't leak out.ingredient65-70°F
- ✓Secure stuffed chicken with toothpicks spaced 1 inch apart and bake for 25-30 minutes until internal temperature reaches exactly 165°F to ensure food safety without overcooking.timing25-30 minutes, 165°F
- ✓Rest the cooked stuffed chicken for 5 minutes before slicing to allow proteins to reabsorb juices and prevent the cheese filling from oozing out when cut.timing5 minutes