Creamy Broccoli Stuffed Chicken

INGREDIENTS

• 2 chicken breasts

• 1 tsp italian seasoning

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp garlic salt

• 1 cup broccoli, steamed and chopped

• 1/4 cup red pepper, chopped

• 3 ounces of low fat cream cheese

• 1/4 cup cheddar cheese, shredded

• 1/8 cup of parmesan cheese, grated

• 1 tsp garlic, minced

• 1 tbsp olive oil

• Toothpicks

DIRECTIONS

1. Preheat oven to 400 degrees.

2. With a sharp knife, cut the chicken breasts horizontally to make a pocket. Be sure not to cut too far through, leaving about a 1/2 inch at the end. Sprinkle the outside of the chicken with italian seasoning, garlic powder, onion powder and garlic salt.

3. In a mixing bowl, combine broccoli pieces, chopped red pepper, cream cheese, cheddar cheese, parmesan cheese and garlic. Sprinkle with a little salt and mix together.

4. Spoon mixture into the chicken breast pockets. Use toothpicks to close the edges so the mixture doesn’t spill out.

5. Place a cast iron skillet over medium high heat. Once it is hot, add olive oil and then the chicken breasts. Cook 3 minutes per side and then remove from the stove top and put in the oven.

6. Cook for 16-18 minutes, or until chicken is cooked to an internal temperature of 165 degrees F.

7. Remove chicken breasts from skillet and place on a plate to cool for a few minutes before cutting into them.