Broccoli Stuffed Chicken Breasts

I found this recipe a LONG time ago in one of my Family Circle magazines and it has absolutely been a staple in my menu plans since then.  Chicken breasts stuffed with cream cheese, cheddar, and broccoli are pretty hard to beat!

Here's the recipe:

6 boneless, skinless chicken breasts

4 oz cream cheese (1/2 a package)

1 package frozen chopped broccoli florets, thawed

1/2 cup shredded cheddar cheese

2 tablespoons bread crumbs

1/2 teaspoon each salt and pepper

1. Heat oven to 350.  Cut a pocket into the chicken breasts, cutting into, but not through.

This is easier with a small paring knife and your fingers to help pry the chicken apart without tearing it.

2.  Soften cream cheese slightly.  In a large bowl, combine broccoli, both cheeses, bread crumbs, and 1/4 teaspoon each salt and pepper.

3.  Stuff 1/3 cup of mixture into each chicken breast and secure the opening with a toothpick (or two, if needed).  Season chicken with remaining 1/4 teaspoon salt and pepper.  Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes each side.

4.  Transfer chicken to a baking dish and bake at 350 for 30 minutes, until chicken is cooked through.  (If there is any leftover broccoli/cheese mix, I usually just add it to the pan with the stuffed chicken.)

I usually serve this with long-grain and wild rice, but it would go great with anything from mashed potatoes to egg noodles, as well.  Don't forget to remove the toothpicks before serving! :)