Broccoli Cheese Stuffed Chicken Breast
Tomato and broccoli cheese Stuffed Chicken Breast Recipe smothered in an easy garlic wine sauce. Perfect easy dinner served with mashed potatoes.
- 4 chicken breast, boneless skinless
- 1 cup broccoli florets
- 1 Tbsp oil (Canola or Olive oil)
- 1 cup grated cheese, see note
- 2/3 cup cubed tomatoes
- 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
Preheat oven to 365°F at step 8.
Cut broccoli into small florets. Chop tomatoes. Grate cheese. Slice onion. Mince garlic.
Lightly beat center of the chicken. Cut chicken breast to create a pocket. Season chicken with salt and pepper.
In a bowl, combine broccoli, cheese, tomatoes, 1 minced garlic clove and lightly season with salt and pepper. Stuff chicken breast with the broccoli filling and secure with toothpicks. Heat oil in a large skillet, once hot, and add chicken. Sear chicken 3-5 minutes per side, until chicken is golden brown. Remove the chicken breasts from the skillet.
Add butter and sliced onion to the skillet. Sauté over medium heat until onion starts to become tender. Remove the onion from skillet and add to a sieve. Add garlic to the leftover butter and sauté 1 minute, add flour to butter and mix vigorously.
Pour the chicken broth through the sieve over onions into the skillet. Discard of the onions. Add wine to the skillet and bring to a light boil. Add heavy whipping cream, lightly salt and pepper to taste. Let the sauce simmer 2 minutes.
Add the chicken back to the skillet pour sauce over chicken.
Cover skillet with foil. Bake 15-20 minute, until the internal temperature of the chicken reaches 165°F.