Broccoli Cheese Stuffed Chicken Breast

The mayo adds a bit of creaminess to the filling, so I’d suggest maybe cream cheese or sour cream (but I haven’t tried these yet myself). You can also omit it entirely and the recipe will turn out fine 🙂

I used avacado oil mayo, or you could use olive oil mayo. Great taste and better for you.

Ingredients

• 1 cup grated cheese, see note
• 1 Tbsp oil (Canola or Olive oil)
• 2/3 cup cubed tomatoes
• 4 chicken breasts
• 1 cup broccoli florets

Wine Sauce

• 3 Tbsp heavy whipping cream
• 1/4 tsp all-purpose flour
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 3 Tbsp white wine
• salt & pepper, to taste
• 3 Tbsp unsalted butter
• ½ small onion, sliced

Instructions

1. Preheat oven to 365°F at step 8.
2. Cut broccoli into small florets. Chop tomatoes. Grate cheese. Slice onion. Mince garlic.
3. Lightly beat center of the chicken. Cut chicken breast to create a pocket. Season chicken with salt and pepper.
4. 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.
5. 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.
6. 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.
7. 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.
8. Add the chicken back to the skillet pour sauce over chicken.
9. Cover skillet with foil. Bake 15-20 minute, until the internal temperature of the chicken reaches 165°F.
10. Enjoy, Friends!