*ingredients
°four boneless, skinless chicken breasts
°1 tablespoon olive oil
°2 tsp Italian season
°1 tsp garlic powder
°half of teaspoon onion powder
°2 c broccoli florets, chopped
°1 tsp water
°half of cup low-fat shredded cheddar cheese
°1/4 c cream cheese
°1 tsp Dijon mustard
°1 garlic
°Salt / Pepper
* Methods
To put together steamed broccoli: Chop broccoli florets into small pieces. Put all the broccoli in a microwave-secure bowl and approximately 2 tablespoons of water. upload the water. Cover with plastic wrap and microwave on excessive warmness for 2-three mins. Alternatively, steam it on a range or boil it in boiling water for 1 minute.
Use a pointy knife to slice every bird breast horizontally to shape a pocket. Make positive now no longer to prevent reducing approximately half of inch from the ends and sides. Season bird breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
In a massive bowl, integrate steam, chopped broccoli, paprika, garlic, cheese, salt, and pepper; Sit aside. Spoon the aggregate into every bird breast evenly. Secure it with toothpicks if necessary.
Heat the oven to four hundred stages Fahrenheit. Heat 1 tablespoon oil in a massive solid iron skillet or oven-secure skillet over medium-excessive warmness. Add bird breasts and cook 2-three mins according to aspect or till golden. Cover with aluminum foil and switch to a preheated oven for 15-20 mins or till completely cooked.
Enjoy !
