This Cheese & Broccoli Stuffed Chicken Breast recipe is so Yummy! Plus, it’s allowed on a Keto Diet. We actually threw this recipe together because of leftovers.
Ever miscalculate & have too much broccoli? Some Gruyere cheese was also leftover from topping our French Onion soup. Since we love chicken, broccoli & Gruyere cheese, it seemed like a great way to throw together dinner!
So, chicken breast is very lean & low in fat, right? But, while a great diet option, it can also get boring. Not to mention the fact that chicken breast can be very dry or flavorless.
So, we always do a simple brine or soak when using Chicken Breast in any recipe. As long as we know that we will be cooking chicken, 2 hours or more in advance, this works perfectly!
Our defrosted & refrigerated chicken breast sits in a bowl completely covered in saltwater.
For every 4 cups of water, all you need is 3 Tbs. of salt. Just make sure the chicken breast is completely submerged. It’s even more juicy & tender if it is left soaking overnight!
Ingredients for Cheese & Broccoli Stuffed Chicken Breast:
4 Chicken Breasts
7 oz. Pre-steamed (but still FIRM) broccoli pieces
4 oz. Gruyere – shredded
2 oz. Mozzarella – shredded
1 Tbs. Italian seasoning
2 Tbs. butter – melted
1 Tbs. Garlic – minced
So, we also decided to play around with breading our chicken breast, but we didn’t want to step away from our Keto-diet…. So, we threw together the following:
2/3 Cup Grated Parmesan cheese
½ Cup Almond Flour
1 Tbs. Italian Seasoning
2 Teas. Garlic Powder
1 Teas. Each Salt & Pepper
2 Eggs Beaten in a shallow, separate bowl
In one bowl, mix together the broccoli, Gruyere, mozzarella, Italian seasoning, butter & garlic.
In a 2nd bowl, mix the parmesan, almond flour, Italian Seasoning, Garlic Powder, Salt & Pepper.
** You can also substitute any type of cheese. We’re thinking Pepper Jack next time…..
Preheat Oven to 350°. Spray a baking pan with cooking oil. Take the chicken breasts out of the refrigerator & rinse with cool water. Pat them dry with paper towels. Dip a chicken breast into the beaten egg then into the almond flour mixture. Place into the prepared baking dish. Repeat with the next breast. Next, take an extremely sharp knife & cut a slit down the middle of the breaded breasts, cutting almost all the way through. Then open & fill the slit with the cheese & broccoli mixture. Spray a little cooking spray on stuffed breasts. This will help brown the “breading”. Bake for 50 minutes or until the breast is 145 to 150° at its thickest.
Serve & Enjoy
In keeping with our Keto diet, we served our Cheese & Broccoli Stuffed Chicken Breast on top of Riced Cauliflower. But the kids had to have our Best Mashed Potatoes with theirs! If you’re not interested in a Keto Diet, we will share our Best Mashed Potatoes Recipe with you on This Page.
Of course, we didn’t share our Charleston Dreams Flyer Pinot Grigio or Pinot Noir. Both are wonderfully light wines. Our Pinot Grigio does exceptionally well with the creaminess of this recipe. While the Pinot Noir’s notes of white peach & hint of pear are suited perfectly to a salad, it also stands up well to this dish. #Chicken #HealthyEating
We have decided there is no way to make a choice between these 2 wines! So, it’s a good thing we earn them Free Each Month!
You can earn Free Wine Too – See the details on This Page…..
We also love to cook with Wine! Check out our White Wine Sauce recipe on This Page… We actually made this chicken dish again but With our Creamy White Wine Sauce…
Now it’s time to sit, relax, finish off our glass of Fine Wine & also earn rewards by watching some TV.
Want to learn how You can Earn & Watch TV? This page will explain….
Thank you…..
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