How to Stuff a Chicken Breast

Happy Humpday Fellow Foodies!

Today I am preparing broccoli and Parmesan cheese stuffed chicken breasts for dinner. Once you learn how to cut a chicken breast for stuffing, the possibilities are ENDLESS! You can stuff your chicken with anything from sauteed spinach, broccoli, chopped squash, or any veggies that you love to cheese, sausage, or even...well...STUFFING!

I prepared a video for you to watch a few times so you can see how it's done and get the hang of it. Do not be intimidated, and if you don't get it right the first time or two, don't sweat it. Just cook off your chicken breasts plain and serve whatever you were gonna stuff them with to the side! Just don't give up! This is a technique that is pretty easy to master, and it really does impress the hell outta everyone you serve this to. Here is the recipe I am using today:

Broccoli and Parmesan stuffed Chicken Breasts
1-2 cups very small broccoli florette's
1/4 cup grated Parmesan cheese
salt and pepper to taste
2-4 boneless chicken breasts (about 6oz. each)
Olive oil for cooking

Steam or par-boil your broccoli for a minute or two JUST until it turns bright green. Rinse under very cold water to stop the internal cooking. Shake out the florette's to dry them a bit and place them into a large bowl. Toss with the Parmesan cheese, and a little salt and pepper. Set aside...

Place one chicken breast on a clean, dry cutting board. Insert a paring knife into the thickest part of the breast and slowly slide the knife horizontally through the breast, stopping before you come out the other end. With a fan motion, cut a pocket in the chicken, being very careful not to poke any holes through it. Stuff your chicken with the stuffing of your choice, I used the above broccoli mix.
 

Heat a skillet over high heat. Add about 2 Tbs. olive oil, and wait for it to "shimmer". Place the chicken-smooth side down-into the hot skillet. Turn the heat to Medium high, and allow the chicken to cook UNDISTURBED for 6 minutes. Flip the breasts over, and cook an additional 6 minutes.

Remove them from the skillet and allow them to rest, covered with foil, for about 5 minutes.

I like to serve this with the chicken sliced thinly (so your family and guests can see the stuffing) and placed over pasta tossed in a little pesto sauce. I make my own, but there are a couple of awesome brands of premade pesto in the fridge section of the grocery store for easy preparation.

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