Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 8 oz / 225g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1.5 cups raw broccoli florets, minced very fine (150g)
  • 1 cup sharp white cheddar, shredded (115g)
  • 2 tbsp cream cheese, softened (30g)
  • 1 clove garlic, grated
  • 1/4 tsp red pepper flakes

Instructions:

  1. Place your hand flat on top of the chicken breast. Using a sharp knife, slice horizontally into the thickest part of the breast, being careful not to cut all the way through. Open it like a book to create a butterfly cut.
  2. In a medium bowl, fold together the minced raw broccoli, shredded cheddar, softened cream cheese, grated garlic, and red pepper flakes until the mixture is tacky and holds together.
  3. Divide the broccoli-cheese mixture into four equal portions. Firmly press one portion into one side of each butterflied breast. Fold the top over to close.
  4. Preheat your oven to 400°F (200°C). Season the exterior of the chicken breasts evenly with smoked paprika, garlic powder, salt, and pepper.
  5. Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Sear the chicken for 3-4 minutes per side until a deep golden-brown crust forms.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the filling) reads 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.