Ingredients
- 3 ( 7 oz.) large boneless, skinless chicken breasts
- 1 cup broccoli florets, chopped
- 1/3 cup reduced fat sharp cheddar cheese, shredded. I use Sargento reduced fat sharp cheddar cheese.
- 4 Tbsp cheddar dip- I like to use use Fritos mild cheddar dip or you can use Great Value Original Cheddar Flavor Cheese Dip, for a gluten-free option.
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp paprika
Instructions
- Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray.
- In a small bowl, combine the broccoli, cheddar cheese, and cheese dip. Set aside.
- Slice each chicken breast lengthwise so that the breast folds open. DO NOT slice it all the way through.
- In a small bowl combine seasonings. Stir to combine.
- Spray the top of the chicken breasts with cooking spray. Lightly sprinkle the seasonings on each side of the chicken breasts.
- Spread the broccoli cheddar mixture on one side of the chicken and fold the other side over.
- Secure the chicken with a toothpick. Place chicken breasts in prepared baking dish.
- Cook for 30-35 minutes, or until the chicken is cooked and the center of the chicken reaches 160 degrees. Cooking time may vary depending on the size of your chicken breasts.
- Store leftovers in the fridge for up to 4 days or freeze for up to a month.
Notes
3 Points per stuffed chicken breast