Ingredients:

  • 4 boneless skinless chicken breasts (680g)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups finely chopped broccoli florets (approx. 150g)
  • 4 oz cream cheese, softened (113g)
  • 1 cup sharp cheddar cheese, shredded (115g)
  • grated Parmesan cheese
  • minced garlic

Instructions:

  1. Slice the pocket. Lay the chicken breast flat and use your knife to cut a horizontal slit into the thickest part. Note: Stop before you hit the other side so the stuffing stays inside.
  2. Season the meat. Sprinkle salt, pepper, garlic powder, and smoked paprika both on the outside and inside the pocket.
  3. Mix the filling. In a small bowl, stir together the softened cream cheese, cheddar, Parmesan, minced garlic, and chopped broccoli.
  4. Stuff the chicken. Spoon the mixture into each pocket, pressing it in firmly with the back of the spoon.
  5. Seal the edges. If the filling is bulging, use a toothpick to pin the edge of the meat closed.
  6. Heat the oil. Put olive oil in your skillet over medium high heat until it starts to shimmer.
  7. Sear the breasts. Place chicken in the pan and cook 3–5 minutes per side until the surface is golden brown and sizzling.
  8. Bake the meat. Transfer the skillet to a preheated oven at 190°C (375°F).
  9. Check doneness. Bake for 12–15 minutes until a thermometer reads 74°C (165°F) in the thickest part.
  10. Rest the chicken. Move the meat to a plate and let it sit for 5 minutes before slicing.