Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 tsp salt (5 g)
  • ½ tsp black pepper (2 g)
  • 1 tsp garlic powder (3 g)
  • 2 cups fresh broccoli florets, chopped (about 150 g)
  • ½ cup cream cheese, softened (120 g)
  • ½ cup shredded cheddar cheese (60 g)
  • ¼ cup grated Parmesan cheese (25 g)
  • ¼ tsp red pepper flakes (optional, 1 g)
  • 1 tbsp olive oil (15 ml)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Blanch broccoli in boiling water for 2-3 minutes until bright green and tender-crisp, then drain and transfer to a mixing bowl.
  3. Add cream cheese, cheddar cheese, Parmesan cheese, olive oil, red pepper flakes, salt, and pepper to the broccoli. Stir until well combined.
  4. Place chicken breasts on a cutting board and cut a pocket into each breast, being careful not to cut through.
  5. Season the chicken inside and out with salt, pepper, and garlic powder.
  6. Fill each chicken breast pocket with broccoli filling, using a spoon to pack it in, and secure the opening with toothpicks or tie closed with kitchen twine.
  7. Place the stuffed chicken in a baking dish. If desired, drizzle with extra olive oil.
  8. Bake for 25-30 minutes or until chicken is cooked through (internal temperature reaches 165°F / 74°C).
  9. Remove from oven, let rest for 5 minutes, then slice and serve.