Broccoli and Cheddar stuffed chicken

Broccoli and Cheddar stuffed chicken fillets Easy Food

Serves 4

4 large chicken fillets
150g broccoli florets
150g Cheddar, grated
40g cream cheese, at room temperature
1 tbsp fresh chives, chopped
Salt and black pepper
2 tbsp olive oil

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the broccoli in a microwave-safe bowl and add two tablespoons of water. Cover with a large plate, then microwave for two minutes. Remove the broccoli from the microwave, transfer to a plate lined with kitchen paper and pat dry thoroughly.
  3. Chop the broccoli into small, pea-sized pieces, then return to the bowl and add the Cheddar, cream cheese, chives and some salt and pepper. Stir to combine well.
  4. Place the chicken fillets on a chopping board and use a small, sharp knife to cut a deep pocket lengthwise into each chicken fillet, being careful not to cut all the way through. 
  5. Divide the broccoli mixture amongst the chicken pockets, pressing it firmly into each pocket with the back of a spoon. Fasten each pocket closed with 1-2 cocktail sticks.
  6. Season the outsides of the chicken fillets on both sides with salt, pepper and any other preferred spices.
  7. Heat the olive oil in an ovenproof pan over a medium heat and sear the chicken fillets for 2-3 minutes per side until lightly golden.
  8. Transfer the pan to the oven and bake for 15 minutes or until the chicken is completely cooked throughout.

Per Serving: 413kcals, 26.4g fat (11.1g saturated), 3.3g carbs (0.9g sugars), 39.8g protein, 1g fibre, 0.382g sodium