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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Fully Loaded Chicken Recipe

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This recipe for Fully Loaded Chicken is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken:
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. paprika
4 large chicken breasts, skinless and boneless
4 tbsp. olive oil, divided

Filling:
2 cups broccoli, chopped
1/2 cup cheddar cheese, shredded
6 oz. cream cheese, softened
salt, to taste
pepper, to taste
Directions:
Directions:
Preheat oven to 375º. In a small bowl, combine salt, pepper, onion powder, garlic powder and paprika. Place chicken breasts on a plate and drizzle them with 2 tbsp of the olive oil. Rub the seasoning mixture on the olive oil-drizzled chicken and coat entirely. Carefully cut out a wide pocket on the side of each of the chicken breasts, being sure not to cut all the way through.

In a large bowl, combine the broccoli, cheese, cream cheese, a touch of salt and pepper (if desired). Note: It is optional to add garlic. Stuff each of the chicken breasts with the cream cheese mixture filling.

In a skillet, over medium high heat, heat the remaining olive oil. Sear the stuffed chicken breasts on each side, but don't cook through. Place the seared breasts in an oven-safe skillet or dish. Bake the chicken breasts until cooked through and an instant thermometer inserted in the center reads 165º -- about 25-35 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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