Petto di pollo Buffalo ripieno di broccoli

Ingredienti

• 4 pounds chicken breasts (8 breasts)
• 1 tablespoon butter (or olive oil)
• 2 cups broccoli florets ( approx 8oz frozen or 1 head)
• 2 medium garlic clove ( minced)
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 cup cheddar cheese (shredded)
• 8 ounces cream cheese
• 1/4 cup Gorgonzola cheese ( crumbled, or feta or Mozzarella)
• 1/4 cup blue cheese dressing (or ranch)
• 1/3 cup hot sauce
• 1 tablespoon parsley (chopped, optional)

Preparazione

1. 1

   Butterfly the chicken partially, creating a pocket instead of a flat piece. See image or post for more information.

2. 2

   Preheat the oven to 350F. If using fresh broccoli, cut it into bite-sized florets.

3. 3

   Heat butter in a skillet over medium heat and sauté the chopped broccoli for 2 to 3 minutes until just tender. Add the garlic and cook for about 30 seconds until fragrant.

4. 4

   In a small dish, combine the salt, onion powder, and paprika.

5. 5

   Transfer the broccoli mixture to a bowl and let it cool slightly. Stir in the cheddar cheese, mozzarella cheese, cream cheese, half the spice mix, blue cheese dressing, and hot sauce. Mix until well blended.

6. 6

   Stuff the buffalo broccoli mixture into the chicken breast pockets, then place the stuffed breasts, stuffed side up, in the skillet. Sprinkle the remaining spice mix over the chicken.

7. 7

   Sear the chicken on both sides for extra flavor. If you're in a hurry, you can skip this step.

8. 8

   Place into your preheated 350F oven, covered with a lid or foil, for 25 to 30 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top. Once the internal temperature has reached 165F, remove from the oven and allow the bests to sit 5 to 10 minutes before serving. Garnish with parsley before serving, if desired.

9. 9

   Optional. You can add more shredded cheddar to the top 10 minutes before removing from the oven. Allow the cheese to melt.