4 large chicken breasts
1 1/4 cups shredded cheddar cheese (mild or sharp)
1 1/4 cups broccoli florets, finely chopped
2 teaspoons garlic powder
2 tablespoons mayo
1/2 teaspoon paprika
2 tablespoons olive oil
Kosher salt & freshly ground black pepper
Preheat oven to 400 F.
To prepare the chicken, season both sides of all chicken breasts with salt, pepper, paprika and one teaspoon garlic powder.
Butterfly each chicken breast, creating a pocket down the side of each, but not cutting all the way through.
To prepare the filling, in a large mixing bowl, combine the cheddar cheese, broccoli pieces, mayo and remaining teaspoon of garlic powder. Season with salt and pepper to taste. Mix until fully incorporated.
Open up the butterflied chicken, and spread a healthy dollop of the broccoli/cheddar mixture in the pocket of the chicken breast, so the inside is totally "stuffed." Fold the chicken back over itself to seal in the filling.
Put a large oven-safe skillet on the stove, add olive oil and turn to medium-high heat.
Once the oil is heated, place the chicken in the pan to create a golden brown sear on both sides, about 3-4 minutes per side. Repeat for all chicken breasts.
Once the chicken breasts are seared, remove the skillet from the stove and cover with aluminum foil. Place the skillet directly into the preheated oven.
Let the chicken bake in the oven until fully cooked all the way through (juices will run clear), the cheddar cheese is melted and the broccoli is tender.
Remove from the oven and let rest 5 minutes. Serve individually and enjoy!
Pro-tip: This dish is already a great low-carb option, but if you're counting your calories, swap out for low-fat cheddar cheese and low-fat mayo!
Pro-tip: Sneak more veggies in there! Kids won't even realize if you include over vegetables in the dish, like diced red peppers or cherry tomatoes!
