Poulet farci au brocoli et au fromage

Ingrédients

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

Préparation

1. 1

   --- How to Stuff Chicken- ---

2. 2

   Preheat the oven to 375°F.

3. 3

   Beat chicken breasts until even in thickness.

4. 4

   Butterfly the chicken to create a pocket but don’t cut all the way through.

5. 5

   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.

6. 6

   Heat oil in a large skillet and sear chicken on both sides until crispy, about 3-4 minutes.

7. 7

   Remove the chicken from the skillet, take out the toothpicks and cover to keep warm.

8. 8

   --- Make Wine Sauce- ---

9. 9

   Add the butter and slides onions to the skillet and saute over medium heat until the onion is tender, discard the onion.

10. 10

    Add garlic and cook until fragrant. Whisk in flour and mix vigorously.

11. 11

    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.

12. 12

    --- Bake Stuffed Chicken- ---

13. 13

    Return the chicken to the skillet and pour sauce over the chicken.

14. 14

    Cover the skillet with foil and bake for 15-20 minutes, until the internal reading of chicken is 165 degrees.