Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.<\/p>\n
Turn oven on to 425\u00b0F. Let preheat, at least 10 minutes.<\/p>\n Set cream cheese<\/strong> on counter to soften.<\/p>\n Prepare a baking sheet with foil and cooking spray.<\/strong><\/p>\n Prepare the chicken:<\/strong><\/p>\n Pat the chicken<\/strong> dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.<\/p>\n Stuff the chicken:<\/strong><\/p>\n Coarsely chop spinach.<\/strong><\/p>\n In a mixing bowl, combine softened cream cheese, ranch seasoning<\/strong> (to taste), cheddar, spinach,<\/strong> and a pinch of pepper.<\/strong><\/p>\n Divide stuffing<\/strong> mixture between chicken breasts,<\/strong> placing in center. Fold chicken<\/strong> over stuffing.<\/strong> Season both sides with garlic pepper.<\/strong> If chicken<\/strong> is misshapen, gently press to flatten.<\/p>\n Start chicken and prepare broccoli:<\/strong><\/p>\n Place stuffed chicken<\/strong> on one side of prepared baking sheet.<\/p>\n Roast in hot oven, 10 minutes.<\/p>\n Chicken<\/strong> will finish cooking in a later step.<\/p>\n While chicken<\/strong> roasts, cut broccoli<\/strong> into bite-sized pieces. Trim discolored ends, if necessary.<\/p>\n In another mixing bowl, toss broccoli,<\/strong> 2 tsp olive<\/strong>\u00a0oil,<\/strong> and a pinch of salt<\/strong> and pepper<\/strong> until coated.<\/p>\n Finish the chicken and broccoli:<\/strong><\/p>\n After 10 minutes, carefully remove from oven.<\/p>\n Place broccoli<\/strong> on empty half of baking sheet. Spread into a single layer on their side.<\/p>\n Roast in hot oven until broccoli<\/strong> is browned and fork-tender and chicken<\/strong> reaches a minimum internal temperature of 165\u00b0F , 14-16 minutes.<\/p>\n Carefully remove from oven. Add butter<\/strong> to broccoli<\/strong> and gently stir until melted and combined. Sheet will be hot! Use a utensil.<\/p>\n Serve:<\/strong><\/p>\n Plate dish as pictured above, topping broccoli<\/strong> with Parmesan<\/strong> and crispy onions.<\/strong> Bon app\u00e9tit!<\/p>\n","protected":false},"excerpt":{"rendered":" with roasted broccoli Yield: 2 Adapted from: Home Chef Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping. 12oz boneless skinless chicken breasts 12oz broccoli florets 2oz cream cheese 2oz baby spinach 1oz shredded cheddar cheese 1\u00bdTBS lemon garlic butter \u00bdoz shredded parmesan cheese \u00bdoz crispy fried onions 1tsp ranch seasoning \u00bdtsp garlic pepper garlic kosher salt & ground pepper olive oil cooking spray Before you cook: Turn oven on to 425\u00b0F. Let preheat,…<\/p>\n
\nBefore you cook:<\/strong><\/p>\n