Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups broccoli florets (steamed and chopped)
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Olive oil for cooking
– Toothpicks or kitchen twine to secure chicken breasts
Equipment Needed
– A sharp knife
– A cutting board
– A mixing bowl
– Baking dish
– Skillet
– Toothpicks or kitchen twine
– Measuring cups and spoons
Step-by-Step Instructions
First things first, I start by preheating my oven to 375°F (190°C). While that heats up, I take the chicken breasts and carefully slice a pocket into each one. I try to keep the bottom intact so the filling doesn’t spill out, which can be a bit tricky, but it gets easier with practice. In a mixing bowl, I combine the steamed broccoli, cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper. The aroma of the cheese mixing with the broccoli is simply delightful and has me excited for what’s to come! (See the next page below to continue steps…)