Fitness / February 24, 2023

Stuffed Chicken Breast

This Stuffed Chicken Breast is easy, delicious, and really nutritious. While there are a few varieties you can try, this version featuring broccoli and cheddar is not only one of the tastiest, it is also one of the healthiest.

If you’re in the mood for a tasty and filling dinner tonight, I have a recipe for you. This stuffed chicken dish is packed with delicious ingredients including juicy chicken, soft broccoli, and melted cheddar cheese. The blend of flavors will definitely tantalize your taste buds. And despite its impressive taste, it’s actually simple to prepare. So, let’s get started and make this mouthwatering stuffed chicken dish together.

Is This Dish Part Of A Clean Diet?

It can be, it really depends on what you consider a ‘clean’ diet. Chicken breast is a good source of lean protein, while broccoli is a low-calorie vegetable packed with fiber and vitamins. The cheddar cheese, meanwhile, is high in fat and sodium, and should be eaten in moderation. The cheese also precludes this recipe from featuring in a paleo-friendly cookbook. That said, this stuffed chicken is keto friendly. The cheddar is a good source of fat while the broccoli has few carbs. So if you are on one such diet, this meal will work for you.

INGREDIENTS

4 chicken breasts
½ small onion, finely diced
1 clove garlic, crushed
1 cup broccoli, chopped
1 cup cheddar cheese, grated
2 tbsp olive oil
salt and pepper

INSTRUCTIONS

Preheat the oven to 350 F

Finely dice the onion and broccoli and crush the garlic. Mix onion, broccoli, and garlic with the broccoli, cheddar cheese, olive oil, salt, and pepper.

Use a sharp knife to cut the chicken breasts in half length-wise.

Fill the chicken breast with the mixture.

Use a kebab stick or toothpicks to weave the chicken breasts so that they stay together in the oven.

Place the stuffed chicken breast into an oiled cast-iron pan and cook in the oven for 10-15 minutes on each side.

Variations

There are so many delicious varieties of ingredients you could stuff your chicken with, as well as flavours you can rub on the outside of the chicken breasts. We kept these beautiful and simple, but if you wanted to be more adventurous, try these combinations:

Sundried tomato and feta stuffing with paprika rub
Spinach and ricotta stuffing with lemon and parsley rub
Mushroom, spinach and mozzarella with coriander rub
Olives and cream cheese with thyme rub

FAQs

CAN I SUBSTITUTE ONE INGREDIENT FOR ANOTHER?

You can definitely substitute. Have a look at the variations section for some ideas. The important thing is to make sure there is something thick and creamy — not only is it delicious, but it also holds the ingredients inside the chicken. You can substitute most vegetables inside, and even add bacon.

MY DISH TASTES BLAND. WHAT DID I DO WRONG?

The first time I made this dish I didn’t put enough of the stuffing inside and it was also a little bland, but the second time I wasn’t scared and stuffed as much as I could in there. Perhaps also try a different flavorful cheese, like a Parmesan or a blue cheese, even.

MY CHICKEN CAME OUT DRY, HOW CAN I AVOID THIS NEXT TIME?

As the breast has hardly any fat on it, they do tend to dry out faster than other cuts. Try using the same cast-iron on high heat on the stovetop to brown the breast before placing them in the oven. Then cover with foil and bake for a little longer. It really depends on how your oven cooks and how big your chicken breasts are. If they are smaller you will need to shorten the cooking time. And always remember that they will carry on cooking in residual heat once you take them out of the oven.

How To Store Stuffed Chicken Breast

First, let the chicken cool to room temperature. Wrap each chicken breast in aluminum foil or plastic wrap then place in an airtight container. You can then store it in the fridge for up to 3 days. When you’re ready to eat it, warm it in the microwave or in the stove until an internal temperature of 165°F has been reached. You can also freeze the chicken breast for up to 3 months. Just let it thaw in the fridge overnight before reheating it.