Broccoli & Cheddar-Stuffed Chicken Breast
Prep:
15 minutes
|
Cook:
20 minutes
4 servings
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Medium
Ingredients
2 chicken breasts
½ tsp garlic powder
¼ tsp pepper
¼ tsp paprika
1 cup broccoli florets chopped into small pieces
¾ cup shredded cheddar cheese
2 TBSP compliant mayonnaise
2 TBSP olive oil
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2 chicken breasts
salt and pepper to taste
½ tsp (2.5 ml) garlic powder
¼ tsp (1.25 ml) pepper
¼ tsp (1.25 ml) paprika
85 grams broccoli florets chopped into small pieces
84 grams shredded cheddar cheese
2 TBSP (30 ml) compliant mayonnaise
2 TBSP (30 ml) olive oil
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Nut Free
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- Pound chicken breasts with a meat mallet to a thickness of about ½ inch (1.3 cm) or less.
- Cut each chicken breast in half to make two rectangular pieces with a kitchen scissors.
- Season the chicken breast on both sides with salt and pepper to taste.
- In a bowl, mix the broccoli, pepper, garlic, paprika, mayonnaise, and cheese.
- Heat an oven-proof cast-iron skillet on medium-high.
- Add olive oil to skillet.
- Add a large spoonful of the broccoli cheese filling to one side of each chicken breast rectangle.
- Fold the chicken breast over the filling and transfer to the skillet.
- Cook for 5 minutes, flip, and cook for another 5 minutes.
- Transfer the skillet to the preheated oven and cook for another 10 minutes.
- Remove from oven and check for doneness (165°F [74°C]).
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Nutritional Info
Storage
Notes
This recipe was adapted from a recipe shared with me by William Parlee.
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SCD
mSCD
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|
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