Ingredients
- Large boneless skinless chicken breasts: Choose pieces that are even in size so they cook properly. Look for firm flesh with no dark spots.
- Salt: Seasons the meat from inside and out. Use fine sea salt if possible.
- Smoked paprika: Adds a touch of smokiness and deep color. Seek out Spanish smoked paprika for the boldest flavor.
- Garlic powder: Brings savory depth without raw garlic bite. Choose a fresh unopened bottle for best strength.
- Onion powder: Another layer of flavor and aromatic sweetness. Check for a fragrant fresh batch.
- Black pepper: Gives a subtle spicy kick. Fresh cracked is best.
- Small diced broccoli florets: Go for bright green crisp broccoli. Blanch quickly to preserve color and tenderness.
- Finely diced red bell pepper: Adds sweetness crunch and color. Choose peppers that feel heavy and look glossy.
- Shredded colby-jack cheese: Melts beautifully for creaminess. Freshly shredded from a block tastes far better than pre-shredded.
- Mayonnaise: Binds the filling and brings creamy texture. Choose a full-fat version for flavor.
- Olive oil: For browning and adding richness. Use extra virgin for the best taste.
Step-by-Step Instructions
- Prepare the Chicken:
- With the chicken breasts on a cutting board use a very sharp paring knife to cut a deep lengthwise pocket in the side of each. Work carefully to avoid slicing all the way through. Gently wiggle your fingers inside to widen the pocket for stuffing.
- Mix the Filling:
- In a medium mixing bowl add the blanched broccoli diced red bell pepper shredded colby-jack cheese mayonnaise and a pinch of the seasoning blend. Stir well with a fork so every piece of broccoli gets coated while keeping some small chunks intact for texture.
- Stuff the Chicken:
- Spoon a quarter of the mixture into each prepared chicken pocket. If you are worried about spillage secure each breast with toothpicks pushing through the open edge to seal tightly.
- Season:
- Sprinkle the rest of the seasoning mix evenly over both sides of all filled chicken breasts. Use your hands to pat it on so it sticks and creates a flavorful crust as it cooks.
- Brown the Chicken:
- Warm a large oven-safe skillet over medium heat. Add olive oil then place two of the stuffed chicken breasts into the pan. Cook for around three to four minutes per side until lightly golden without cooking all the way through. Transfer to a plate and repeat with the remaining chicken.
- Bake to Finish:
- Return all breasts to the skillet. Remove from the heat and tightly cover the skillet with foil. Cook in a preheated oven at four hundred degrees Fahrenheit for eighteen to twenty minutes until the thickest part registers one hundred sixty-five degrees Fahrenheit on an instant-read thermometer.
- Rest and Serve:
- Let the chicken rest for five minutes to reabsorb juices. Gently pull out the toothpicks before cutting each piece and serving.