Description
I don’t like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Ingredients
- 1 serving nonstick cooking spray
- 1 ½ cups finely chopped broccoli
- 4 ounces sharp Cheddar cheese, cubed
- ½ cup cooked white rice
- ¼ cup chopped onion
- 1 teaspoon salt
- ½ teaspoon garlic granules
- 4 (6 ounce) skinless, boneless chicken breasts
- 1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
- aluminum foil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
- Combine broccoli
- Cheddar cheese
- rice
- and onion in a medium bowl. Add salt and garlic granules; mix well.
- Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture
- place in the prepared casserole
- and sprinkle with poultry rub. Cover casserole with aluminum foil.
- Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear
- about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6