Keto Broccoli Stuffed Chicken

For the chicken
4 chicken breasts
1 teaspoon Italian seasoning optional
1 teaspoon paprika optional
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
For the filling
2 cups broccoli florets
1/4 cup bell pepper minced
1/2 cup melting cheese or cheddar cheese
4 ounces cream cheese softened
¼ cup grated Parmesan
2 cloves garlic minced
salt and pepper
To steam broccoli: The broccoli florets should be chopped down into small pieces. Add about 2 tbsp. of water place all the broccoli in a microwave-safe bowl. Microwave on high for 2-3 minutes and cover with plastic wrap.
Slice each chicken breasts horizontally to form a pocket by using a sharp knife. From the ends and sides be sure not stop cutting about 1/2 inch . Do a light sprinkle of paprika, salt, Italian seasoning, pepper and garlic powder to season chicken breasts.
In a large bowl, Mix the salt & Pepper, bell pepper, garlic, cheeses and steam and chopped broccoli in a bowl and set it aside. Now by using a spoon put the mixture into each chicken breast evenly. You might want to secure with toothpicks if needed.
Preheat oven to 400F. In a oven-safe pan or large cast iron, heat 1 tbsp. oil over medium-high heat. Put chicken breasts and heat for 2-3 minutes per side until it turns golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes until it’s cooked through.

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