Blancs de poulet farcis au brocoli

Ingrédients

• 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
• 2 cups broccoli florets
• 1/4 cup bell pepper (minced)
• 1/2 cup cheddar cheese (or melting cheese of choice)
• 4 ounces cream cheese (softened)
• 1/4 cup grated Parmesan
• 2 cloves garlic (minced)
• salt and pepper

Préparation

1. 1

   To steam broccoli: Chop the broccoli florets into small pieces. Put all the broccoli in a microwave-safe bowl and about 2 tablespoons water. add water. Cover with plastic wrap and microwave on high for 2-3 minutes. Alternatively, steam on stove-top or blanch in boiling water for 1 minute.

2. 2

   Use a sharp knife to slice each chicken breasts horizontally to form a pocket. Be sure not stop cutting about 1/2 inch from the ends and sides. Season chicken breasts with a generous sprinkle of Italian seasoning, garlic powder, paprika, salt, and pepper.

3. 3

   In a large bowl, combine the steam and chopped broccoli, bell pepper, garlic, cheeses and salt & Pepper; set aside. Spoon the mixture into each chicken breast evenly. Secure with toothpicks if needed.

4. 4

   Preheat oven to 400F. Heat 1 tablespoons oil in a large cast iron or oven-safe pan over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to preheated oven for 15-20 minutes or until cooked through.