Broccoli Stuffed Chicken Breast (Print Version)

# Ingredients:

→ Chicken

01 - 4 medium chicken breasts
02 - 1 tablespoon olive oil
03 - 3 tablespoons low sodium chicken broth

→ Spice Rub

04 - 1 teaspoon garlic powder
05 - 1 teaspoon salt
06 - ½ teaspoon onion powder
07 - ½ teaspoon paprika
08 - ½ teaspoon pepper

→ Filling

09 - 1 cup small chopped broccoli florets
10 - 1 heaping packed cup (4 oz) freshly shredded sharp cheddar
11 - 5 oz cream cheese, softened
12 - ½ cup red bell pepper, finely diced
13 - ¼ cup cooked, chopped bacon
14 - ½ teaspoon dried parsley
15 - ½ teaspoon dried chives
16 - ¼ teaspoon dried dill (optional)

# Instructions:

01 - Preheat oven to 375°F.
02 - Microwave broccoli with 2 tablespoons water for 2 minutes. Drain.
03 - Mix spice rub in small bowl. Remove 1 teaspoon and add to filling ingredients. Mix cream cheese mixture, then fold in broccoli.
04 - Cover chicken with plastic wrap and pound to tenderize. Pat dry with paper towels.
05 - Slice through thicker side of each breast without cutting all the way through to create deep pocket.
06 - Fill each pocket with filling mixture. Secure with toothpicks if needed.
07 - Coat both sides of chicken with remaining spice rub.
08 - Heat cast iron skillet over medium-high heat. Add oil and sear chicken 2-3 minutes per side until golden.
09 - Return all chicken to pan, add chicken broth. Cover with foil and bake 12-17 minutes until internal temperature reaches 160°F.
10 - Let chicken rest 5 minutes before serving to reach 165°F.

# Notes:

01 - Can be prepared up to 24 hours ahead
02 - Bacon can be baked while prepping chicken

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