Ingredients and Weight:
- Boneless, skinless chicken breasts (8 pieces, 1.5 pounds total)
- Mushrooms (8 ounces, sliced)
- Broccoli florets (8 ounces)
- Shredded cheddar cheese (1 cup)
- Cream cheese (4 ounces, softened)
- Garlic (2 cloves, minced)
- Onion (1/2 cup, chopped)
- Breadcrumbs (1/2 cup)
- Chicken broth (1/2 cup)
- Salt and black pepper (to taste)
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Use a sharp knife to make a deep pocket in each chicken breast.
- In a large skillet, sauté the mushrooms, broccoli, onion, and garlic until softened.
- In a bowl, combine the sautéed vegetables, cheddar cheese, cream cheese, breadcrumbs, salt, and black pepper.
- Stuff the pockets of the chicken breasts with the mixture.
- Place the chicken breasts in a baking dish and pour the chicken broth around them.
- Bake for 45-50 minutes, or until the chicken is cooked through and internal temperature reaches 165°F (74°C).
Nutritional Information:
Per serving (1 stuffed chicken breast):
- Calories: 350
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory and creamy
- Tender chicken with a flavorful vegetable and cheese stuffing
- Great for a main course or special occasion meal
User Comments:
- "This dish is absolutely delicious! The combination of mushrooms, broccoli, and cheese is perfect."
- "The chicken was so moist and juicy. I will definitely make this again."
- "This is a great way to use up leftover vegetables. It's a healthy and satisfying meal."
Special Precautions and Tips:
- To prevent the chicken from drying out, do not overcook it.
- If you don't have chicken broth on hand, you can use water instead.
- Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a salad.
