Broccoli and Cheese Stuffed Chicken
Prepare to be amazed by this Broccoli and Cheese Stuffed Chicken breast recipe. The chicken breast is stuffed then smothered in a wine sauce and becomes so flavorful, juicy and oh so tender.
Ingredients
Chicken and Filling-
- 4 chicken breast boneless skinless
- 1 cup broccoli florets cut into small florets
- 1 cup shredded cheese see note
- 2/3 cup tomatoes diced
- salt and pepper to taste
- 2 Tbsp olive oil for sauteing
Wine Sauce-
- 3 Tbsp unsalted butter
- 1/2 small onion sliced
- 3 garlic cloves minced
- ¼ tsp all-purpose flour
- 1/2 cup chicken broth
- 3 Tbsp heavy whipping cream
- 3 Tbsp white wine
- salt & pepper to taste
Instructions
How to Stuff Chicken-
- Preheat the oven to 375°F.
- Beat chicken breasts until even in thickness.
- Butterfly the chicken to create a pocket but don’t cut all the way through.
- In a small bowl combine the broccoli, cheese, tomatoes and season with salt and pepper. Stuff the chicken with the filling and secure with toothpicks.
- Heat oil in a large skillet and sear chicken on both sides until crispy, about 3-4 minutes.
- Remove the chicken from the skillet, take out the toothpicks and cover to keep warm.
Make Wine Sauce-
- Add the butter and slides onions to the skillet and saute over medium heat until the onion is tender, discard the onion.
- Add garlic and cook until fragrant. Whisk in flour and mix vigorously.
- Add the wine and cook for about 2 minutes. Add the broth, heavy cream, season with salt and pepper and cook 2-3 minutes or until the sauce thickens.
Bake Stuffed Chicken-
- Return the chicken to the skillet and pour sauce over the chicken.
- Cover the skillet with foil and bake for 15-20 minutes, until the internal reading of chicken is 165 degrees.