- 4 Chicken Breasts (mine were quite small)
- 1 1/3 cup shredded cheddar (I threw in some mozzerella I had also)
- 2 cup frozen broccoli (or steamed fresh)
- 1/4 tsp both Himalayan Salt & pepper
- 1/2 tsp each minced garlic, onion powder, and cayenne3/4 cup cottage cheese
Preheat the oven to 400°F.
Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes.
Remove the broccoli from the microwave and drain it very well on paper towels.
Chop the broccoli into small, pea-sized pieces then add it back to the bowl.
To the bowl, add the cheddar cheese, cream cheese, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well-combined.
Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper, and any other preferred spices.
Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan.
Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165°F, 10 to 15 minutes.
Remove the chicken breasts from the oven and serve.