Ingredients
4 large chicken breast (about 2 lbs.)
4 oz cream cheese
⅔ cup cheddar cheese
⅔ cup mozzarella cheese
1 jar sun dried tomatoes, chopped
2 cups broccoli, diced
6 cloves garlic, diced
1 tsp paprika
1 tsp onion powder
1 tsp thyme
1 ½ tsp salt
½ tsp black pepper
1 package bacon (optional)
other fillings I’ve used in the past: mushrooms, jalapeños, spinach, onions, peppers, whatever you’d like
Directions
Step 1
Preheat oven to 375°.
Step 2
Mix cream cheese, cheddar cheese, mozzarella cheese, sun-dried tomatoes, broccoli, and garlic in a medium bowl. Stir until evenly combined.
Step 3
Lay chicken breasts flat on a cutting surface and slice horizontally, ensuring you don’t cut all the way through the back, leaving a pocket to place your stuffing in.
Step 4
Mix paprika, onion powder, thyme, salt, and black pepper together in a bowl. Sprinkle evenly over chicken breasts. Rub into chicken.
Step 5
Spoon about 1/3 cup of the filling into each chicken breast. Firmly press it in, then fold the top over to seal it up. Use a toothpick or two if needed.
Step 6
If using bacon, lay out 4-5 strips and place chicken in the center. Fold strips over chicken and place into a baking dish.
Step 7
Sprinkle black pepper on top. If you have remaining filling, spoon it into the baking dish and let it cook with the chicken. It makes a great dip for the chicken.
Step 8
Place into the oven for about 35 minutes, or until the internal temperature reaches 165°.
Step 9
Enjoy and be sure to ❤️ this video if you haven’t already. Thanks!
Step 10
NOTE: These are excellent as leftovers too, so feel free to double the recipe and have them again the next day!
