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Broccoli and Cheese Stuffed Chicken

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This broccoli and cheese stuffed chicken is packed full of flavor and topped with thin slices of cappy ham. Ready in under an hour and totally delicious!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

I feel like the surge of low fat diets gave boneless skinless chicken breast a bad name. People think of it as bland, dry and boring. Well, while it can in fact be all of those things it can also be flavorful, moist and delicious. It just depends on how you decide to jazz it up.

This is my third post using Cooper deli cheese (I also made ham and cheese scones and cheesy buffalo chicken potato skins!) and it worked perfectly in these stuffed breasts! I also threw in a little chopped broccoli because broccoli is healthy and I like to add some healthy-ness to my meals. Oh and I topped the chicken breast with thinly sliced spicy cappy ham. Totes delish!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

I’m also happy to report that this dish re-heats like a charm. I actually made both breasts in the afternoon, took some pictures, had a few bites and then saved the rest for dinner. When my hubs came home I had to wing it and hope that the chicken re-heated without drying out. Luckily for both of us it tasted amazing even after a little trip back into oven.

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

Just remember. Chicken breast can be delicious and not boring. This dish is the perfect cold weather food and it’s stuffed with cheese. Hello people, if it’s stuffed with cheese it’s bound to be amazing!

Broccoli and Cheese Stuffed Chicken Breast by Nutmeg Nanny

Print

Broccoli & Cheese Stuffed Chicken

Yield: 4 servings

Prep Time: 20 min

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 4 large boneless skinless chicken breast
  • Ground pepper, to taste
  • Ground garlic, to taste
  • 1-1/2 cup shredded cheese
  • 1 cup finely chopped broccoli, lightly steamed first
  • 16 thin slices cappy ham

Directions:

Pre-heat oven to 400 degrees.

Slice the chicken breast in half lengthwise, leaving it connected towards the back and open the breast.

Gently pound out the chicken breast and season with desired amount of ground pepper and garlic.

Add equal amount of shredded cheese to one half of each chicken breast.

Top cheese with equal amount of broccoli on each chicken breast.

Fold other half the breast over the cheese and broccoli and add 4 slices cappy ham over each breast.

Add chicken breasts to a 9x13 dish and bake for about 30 minutes until the chicken if fully cooked. The exact timing will depend on size of chicken breast. Also, some of the cheese will melt out of the chicken but it should not burn because as the chicken cooks it will release juice and keep everything tender.

Visit Sponsor's SiteThis post brought to you by Cooper Cheese. All opinions are 100% mine.

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Jean Tav

Tuesday 4th of February 2014

This looks great. It just went on next week's menu. Thanks for a new recipe.

nutmegnanny

Wednesday 5th of February 2014

Thank you Jean! I hope you love it! :)

Heidi

Tuesday 4th of February 2014

This looks absolutely fabulous. I am definitely going to have to try this. Cooper Cheese is definitely one of my favorite cheese (and I work in a deli.. so I've tried many cheeses...)

nutmegnanny

Wednesday 5th of February 2014

I agree Heidi! I was pleasantly surprised at how delicious their cheese was!

Brandt

Tuesday 4th of February 2014

I found wrapping butterflied skinless/boneless stuffed chicken breast in parchment paper (tooth picking through the paper) helps keep everything together.

nutmegnanny

Wednesday 5th of February 2014

Oh I like this tip! Thank you! I'm going to try it next time.

Medeja

Monday 3rd of February 2014

That's a great chicken dish.

nutmegnanny

Wednesday 5th of February 2014

Thank you Medeja!

Norma | Allspice and nutmeg

Monday 3rd of February 2014

This is perfect week nights and weekends.

nutmegnanny

Wednesday 5th of February 2014

It's so simply...hope you give it a try!

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