I love red peppers, cream cheese and chicken. Cooked broccoli was never my favorite, but I have recently acquired a taste for it. This broccoli, red pepper, and cheese stuffed chicken breasts recipe is healthy and the whole family will love it. It is super easy and it tastes so good, no one will realize that they are eating any vegetables.

This recipe is quick and easy and it tastes amazing. Really, you could substitute your favorite vegetables and use whatever cheese you like best. I think they would be great with pepper jack cheese. Any cheese would work, because cheese is yummy. These stuffed chicken breasts would also be really good cooked on the grill. I might have to have my husband try cooking them on the grill next time. (He doesn’t cook much, but he is the grill master in our house).

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The trick to getting the chicken in this Stuffed Chicken Breasts recipe is to, first cut it in half horizontally, then hammer the chicken flat. Hammering it makes it more tender. I like to use my meat tenderizer to accomplish this.

Broccoli, Red Pepper, and Cheese Stuffed Chicken Breasts

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Author: Lisa
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

This recipe is tasty and flavorful. The chicken is tender and the veggies are cooked perfectly.

Ingredients

Scale

2 large chicken breasts, sliced in half horizontally
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt
3 oz cream cheese
4 slices sharp cheddar cheese
1 cup fresh broccoli, chopped
8 thin strips red bell pepper

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Instructions

Preheat oven to 375 degrees. Line a baking sheet with tin foil and spray the foil with cooking spray.
Slice each chicken breast in half, horizontally. There will be four thin chicken breast halves.
Sprinkle all sides of each piece of chicken evenly with the black pepper, garlic powder, onion powder and sea salt.
Soften the cream cheese. Spread the cream cheese on each chicken breast half.
Take the cheddar cheese slices and break them in half, placing a whole slice on each chicken breast half.
Add 1/4 cup of broccoli to each chicken breast half.
Place two thin pieces of red pepper on each chicken breast half.
Roll up each chicken breast half and place two toothpicks to hold each one together. Place the chicken breast rolls onto the foil lined baking sheet.
Bake for 30 minutes or until the chicken reaches an internal temperature of 165 degrees.

Notes

To Freeze: Assemble the chicken rolls as directed, but do not bake. Place into an air tight container lined with parchment paper and freeze.

When you are ready to bake them: Thaw them in the fridge for 24 hours. Bake them as directed, adding a couple extra minutes, if necessary, to make sure the internal temperature reaches 165 degrees.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Chicken and Turkey

Stuffed Chicken Breasts